Thai coconut and coriander pork | Women's Weekly Food

Ingredients

• 1/2 cup (125ml) coconut milk
• 1 tablespoon coarsely chopped fresh coriander root and stem mixture
• 1 clove garlic, quartered
• 1 teaspoon fish sauce
• 250 gram pork fillet, sliced thinly
• 2 tablespoon peanut oil
• 2 centimetre piece fresh ginger (10g), cut into matchsticks
• 500 gram baby pak choy, leaves separated
• 2 teaspoon lime juice
• 1/4 cup loosely packed fresh coriander leaves
• 1 long green chilli, sliced thinly