Ingredients

3 cloves garlic, diced

0.5 pound pork loin, thinly sliced

1 medium onion, sliced

1/2 cup julienne carrots

1 cup snap peas

1/2 cup bean sprouts

1 teaspoon minced ginger

13.5 fl. oz. (1 can) Chaokoh coconut milk

2 oz. (1/2 can) Maesri Penang Curry Paste

Preparation

  1. Heat wok oil over hot flame
  2. Stir fry garlic
  3. Stir fry pork for 1-2 minutes per side, until browned
  4. Remove pork
  5. Add onions, carrots and peas and stir fry for 1-2 minutes
  6. Add bean sprouts and stir fry for 1-2 minutes
  7. Add curry and ginger
  8. Add back pork
  9. Add coconut milk and reduce until pork is fully cook and/or sauce is desired consistency