Thai coconut and coriander pork | Women's Weekly Food
Rich and fragrant Thai coconut and coriander pork recipe from Women's Weekly Food. Enjoy quick and flavorful dinner ideas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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 grams pork fillet, sliced thinly
- 2 tablespoons peanut oil
- 2 centimetre piece fresh ginger (10g), cut into matchsticks
- 500 grams baby pak choy, leaves separated
- 2 teaspoons lime juice
- 1/4 cup loosely packed fresh coriander leaves
- 1 long green chilli, sliced thinly
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