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Chilli Pork with Basil and Coconut cream

I finally got around to using some of those little chillies that randomly grew in my patch. They are still happily growing and producing bundles of hot little morsels of pain ready to use in the kitchen. Last year they were quite mild, this year they seem to have come into their own and give quite a punishing kick if you happen to stick a raw one on your tongue to test the heat. I, of course, know this by experience. They also sting like nothing else when you get them in your eyes, also by experience (I can’t be trusted in the kitchen). Who knew that washing my hands with soap and a scrubbing brush twice would have no appreciable effect on the eye watering properties of chilli?

They do add a real pizazz to a meal though so I think I will try to keep them in my cooking and definitely try to keep them out of my eyes.

Chilli Pork with Basil and Coconut cream
Serves 4

2 Tbls oil
1 onion, chopped
1 Tbls finely chopped chilli
1 red capsicum sliced
500g pork tenderloin, cut into strips
1 cup shredded basil
2 Tbls fish sauce
1 Tbls finely chopped lemongrass
1 cup coconut cream

Heat oil in wok. Add onion, capsicum and chilli, stir fry for 3 mins.
Add pork and cook for further 4 mins. Add basil, fish sauce
And lemongrass and cook for 1 min. Stir in coconut cream.
Heat through and serve with rice.

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