Sugar-Gree Gluten-Free Pork and Coconut Thai Curry

method

  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.

Ingredients

  • 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

Key

Cost

difficulty

prep time

cook time

serves

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