Red Curry Pork with Basil

Ingredients:

3 medium capsicums - 1 green, 1 yellow, 1 red
8 thin pork steads
2 tablespoons thai red curry paste
140ml can coconut cream
1 tablespoon peanut oil
3/4 (180ml) chicken stock
1/4 cup shredded fresh basil

Ingredients:

1. Quarter capsicums, remove seeds and membranes. Cook on heated oil grill plate until just tender.
2. Spread each pork steak with 1/2 teaspoon curry paste and 2 teaspoons coconut cream. Fold in half to seal.
3. Heat oil in large non stick frying pan. Add pork, cook until browned on both sides and cooked through. Remove from pan.
4. Add remaining paste to same pan, cook stirring until fragrant. Add stock, bring to boil. Stir in remaining coconut cream and basil until heated through. Serve pork with sauce, capsicum and if desired, steamed rice.

Serve with rice as optional

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