FREE SHIPPING ON ALL ORDERS - NO MINIMUM SPEND REQUIRED

Sugar-Gree Gluten-Free Pork and Coconut Thai Curry

method

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.

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

–

Have you seen our Student books?

NOSH Books is the publishing arm of inTrade (GB) Ltd
Copyright © Nosh Books

product enquiries: [email protected]

Sales & distribution enquiries:
Tel: 0121 608 3950
[email protected]