- Put the rice on to cook. Once cooked, remove from the heat and set to one side.
- Meanwhile, heat the oil in a wok, add the onion, garlic, ginger and lemon grass and fry for 1 minute.
- Add the pork and fry for 1 minute.
- Add the curry paste and fry for 1 minute.
- Add the stock, coconut milk, soy, honey, and beans and simmer for 5 minutes.
- Add the lime and coriander and stir.
- Serve with the rice.
Sugar-Gree Gluten-Free Pork and Coconut Thai Curry
method
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
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