Sugar-Gree Gluten-Free Pork and Coconut Thai Curry


  1. Put the rice on to cook. Once cooked, remove from the heat and set to one side.
  2. Meanwhile, heat the oil in a wok, add the onion, garlic, ginger and lemon grass and fry for 1 minute.
  3. Add the pork and fry for 1 minute.
  4. Add the curry paste and fry for 1 minute.
  5. Add the stock, coconut milk, soy, honey, and beans and simmer for 5 minutes.
  6. Add the lime and coriander and stir.
  7. Serve with the rice.


  • 1 1/2 mugs basmati rice
  • 1 tablespoon toasted sesame oil
  • 1 onion, sliced
  • 4 cloves garlic, finely chopped
  • 2 tablespoons freshly chopped ginger
  • 1 stick lemon grass, bashed a little with something heavy
  • 3 pork steaks, cut into bite-sized pieces
  • 2 tablespoons red Thai curry paste, see page ??
  • 1 vegetable stock pot, see page ??
  • 400ml coconut milk
  • 1 tablespoon GF/SF soy sauce
  • 2 tablespoons raw honey
  • 150g green beans, halved
  • juice of a lime
  • 3 tablespoons freshly chopped coriander




prep time

cook time


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