Thai pork and lime stir fry recipe

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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.

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