Thai pork and lime stir fry recipe

Thai pork and lime stir fry recipe

A gluten and lactose free stir fry, chock-a-block with pork, galangal, lemongrass, fresh herbs, and snake beans.

Ingredients

  • 300 g pork neck fillet (or tenderloin)
  • 2 cloves garlic, grated
  • 1 tsp galangal, grated (or ginger)
  • 2 birds eye chilli, finely chopped
  • 1 lemongrass, white part finely chopped
  • 1 tbsp unrefined Molasses Sugar
  • 2 tbsp fish sauce
  • 1 tsp shrimp paste
  • 3 tbsp coriander stalk, finely chopped
  • 1 handful fresh mint leaves
  • 1 handful fresh Thai basil (or Basil)
  • 3 limes, juiced and 1 lime segments
  • 70 g snake beans, 1inch pieces (or green beans)
  • 5 spring onions, 2 inch pieces
  • 10.6 oz pork neck fillet (or tenderloin)
  • 2 cloves garlic, grated
  • 1 tsp galangal, grated (or ginger)
  • 2 birds eye chilli, finely chopped
  • 1 lemongrass, white part finely chopped
  • 1 tbsp unrefined Molasses Sugar
  • 2 tbsp fish sauce
  • 1 tsp shrimp paste
  • 3 tbsp coriander stalk, finely chopped
  • 1 handful fresh mint leaves
  • 1 handful fresh Thai basil (or Basil)
  • 3 limes, juiced and 1 lime segments
  • 2.5 oz snake beans, 1inch pieces (or green beans)
  • 5 spring onions, 2 inch pieces
  • 10.6 oz pork neck fillet (or tenderloin)
  • 2 cloves garlic, grated
  • 1 tsp galangal, grated (or ginger)
  • 2 birds eye chilli, finely chopped
  • 1 lemongrass, white part finely chopped
  • 1 tbsp unrefined Molasses Sugar
  • 2 tbsp fish sauce
  • 1 tsp shrimp paste
  • 3 tbsp coriander stalk, finely chopped
  • 1 handful fresh mint leaves
  • 1 handful fresh Thai basil (or Basil)
  • 3 limes, juiced and 1 lime segments
  • 2.5 oz snake beans, 1inch pieces (or green beans)
  • 5 spring onions, 2 inch pieces

Details

  • Cuisine: Thai
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Using a heavy knife, chop the pork into small pieces, then chop vigorously and quite heavily until you turn the pork into a mince. This is a Thai technique to turn good quality meat into mince.
  2. In a pestle and mortar lightly pound together the garlic, ginger, chilli, lemongrass and coriander root until it turns into a rough paste.
  3. In a wok on a high heat, fry together this paste with some vegetable oil and then add the mince and cook through for about 3-4 minutes. Add the shrimp paste, fish sauce, lime juice, lime segments along with the sugar and cook for another minute. Add the green beans, spring onions and cook for another 2-3 minutes.
  4. Take off the heat and toss through the fresh mint and basil leaves.
  5. Serve with Thai sticky rice.

Recipe provided by Billington's sugar.

You might also like

Thai-style broth

Jamie Oliver's rib-eye stir-fry with dan dan noodles 

Thai green curry with king prawns

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.