With Azada Oils, you just can’t fail. Azada has a fragrant collection of oils from chillies to ginger and many more. They are fun to cook with, invigorating and luxurious and can make up a whole meal. Forget peeling, seeding and chopping because with Azada’s Oils the preparation is already done.

We have all grown to love Thai green curry as a spicy comforter on cold days with the fire roaring. Adding some fresh ingredients and flavoursome oils can remind yourself of how much your love affair began with this aromatic dish.


Serves 4

15 ml Azada Peanut Oil
15 ml Azada Olive Oil & Basil
10 ml Azada Olive Oil & Ginger
2 heaped tablespoons green curry paste
400 grams pork sirloin, cut into strips
400 ml coconut milk
400 ml vegetable stock
150 grams green beans
150 grams portobello mushrooms, quartered
150 grams baby corn
Zest of 1 lime and ½ juice
1 kaffir lime leaf
A generous sprinkling of shredded coconut and fresh basil leaves
1 teaspoon sea salt


Warm Azada’s Peanut Oil and Olive Oil and Ginger in a casserole dish.

When hot and sizzling, add the green curry paste and kaffir lime leaf and stir. After a minute add the quartered mushrooms, green beans and baby corn. Fry until softened, for about 10 minutes.

Pour in the coconut milk and vegetable stock into the casserole dish, then add the zest and juice of the lime and salt. Bring to the boil, reduce the heat and simmer for a further 10 minutes, stirring occasionally.

Add the pork to the casserole with a generous drizzle of Azada’s Olive Oil & Basil and simmer for a further five to 10-15 minutes, until the pork is cooked through. Garnish with the shredded coconut and basil leaves and serve.

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