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
Details
- Cuisine: Thai
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- 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.
- In a pestle and mortar lightly pound together the garlic, ginger, chilli, lemongrass and coriander root until it turns into a rough paste.
- 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.
- Take off the heat and toss through the fresh mint and basil leaves.
- Serve with Thai sticky rice.
Recipe provided by Billington's sugar.
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