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

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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