Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 1 onion (peeled and chopped)
  • 4 lean pork loin steaks (cut into bite-size chunks (all visible fat removed))
  • 1 heaped tbsp ground coriander
  • 1 red chilli (chopped finely)
  • 1 cup (240ml) chicken/veg stock (use vegetable bouillon for gluten free)
  • 1 cup (240ml) full fat coconut milk
  • 2 heaped tbsp peanut butter (check if you need it to be gluten free, it usually is though)
  • Juice of 1 and a half limes
  • 1 cup (125g) chopped green beans
  • 1 cup (100g) roughly chopped mangetout/snow peas
  • 1/2 red bell pepper (chopped into chunks)
  • 1 cup (100g) beansprouts ((these can be fresh, or canned beansprouts that have been drained))
  • Handful of chopped coriander
  • 1 red chilli (chopped)
  • 2 tbsp chopped unsalted peanuts
  • wedges of lime
  • Boiled rice
  • or Vermacelli noodles fried with a little oil
  • dark soy sauce ((or tamari for gluten free))
  • spring onions/scallions
  • black sesame seeds

Instruction

  • Heat the oil in a large pan that has a lid, add in the onions and cook gently for a couple of minutes until soft and translucent.
  • Turn up the heat and add in the pork, cook for 5 minutes - stirring regularly - until well sealed.
  • Stir in the ground coriander and red chilli and then add the stock, coconut milk, peanut butter and juice of 1 of the limes. Bring to a gentle bubble, then put the lid on, and leave to simmer gently on a low/medium heat for 30 minutes. Give it a stir every 7 or 8 minutes to prevent it sticking to the bottom of the pan. Add a splash of water if it starts to look too dry.
  • After 30 minutes, stir in the remaining lime juice, green beans, mange tout (snow peas) and bell pepper. Give everything a stir, and leave to cook for another 5 minutes with the lid off. Add a splash of water if it’s starting to look too dry. Stir in the beansprouts and cook for 1 more minutes, then spoon into a serve dish and top with fresh coriander, red chillies, peanuts and lime wedges.
  • Serve with boiled rice or fried vermacelli noodles and maybe some homemade sweet chilli jam