Coconut, Garlic & Chilli Pork Recipe

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Coconut, garlic & Chilli Pork

Elizabeth Hatfield


This comes from my sister in-law, who is from Thailand. Very quick and easy with big flavors. If you can't get the Kaffir lime leaves fresh. You can usually find them in an Asian shop pickled. Use the Kaffir lime leaves like bay leaves, for flavor not eating.

☆☆☆☆☆ 0 votes
15 Min
30 Min
Pan Fry


2 Tbsp
peanut oil
pork loin chop, bone in
1 medium
onion, red thinly sliced
3 tsp
chilli garlic sauce
9 oz
coconut cream
3/4 c
chicken stock, no salt
1 Tbsp
fish sauce
kaffir lime leaves
6 oz
green beans, fresh trimed & washed
2 c
jasmine rice, steamed
coriander, leaves to serve


1Heat half the oil in a large deep frying pan over medium-high heat. Cook pork for 2 to 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm.
2Add remaining oil to pan. Cook onion stirring for 5 minutes or until softened. Add chilli garlic sauce. Cook for 1 minute until fragrant.
3Add coconut cream, stock, fish sauce and lime leaves. Bring to the boil. Reduce heat to low. return pork to pan with beans. Simmer for 2 to 3 minutes or until pork is cooked through and beans are tender.
4Serve pork over rice & coriander.

About this Recipe

Course/Dish: Steaks and Chops
Main Ingredient: Pork
Regional Style: Thai
Other Tag: Quick & Easy