Coconut, garlic & Chilli Pork

Coconut, Garlic & Chilli Pork

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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.


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15 Min
30 Min
Pan Fry


  • 2 Tbsp
    peanut oil
  • 4
    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
  • 4
    kaffir lime leaves
  • 6 oz
    green beans, fresh trimed & washed
  • 2 c
    jasmine rice, steamed
  • ·
    coriander, leaves to serve

How to Make Coconut, garlic & Chilli Pork


  1. Heat 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.
  2. Add remaining oil to pan. Cook onion stirring for 5 minutes or until softened. Add chilli garlic sauce. Cook for 1 minute until fragrant.
  3. Add 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.
  4. Serve pork over rice & coriander.

Printable Recipe Card

About Coconut, garlic & Chilli Pork

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

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