Mary Berry’s pork with chilli and coconut Recipe

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10 min


30 min

Mary’s takeaway-style dinner of Thai-spiced pork is balanced in a rich and creamy coconut and tomato sauce.


  • For the
  • pork with chilli and coconut:
  • 750g (11⁄2lb) pork fillet (tenderloin), trimmed and cut into 5mm (1⁄4in) strips
  • 2tbsp sunflower oil
  • 8 spring onions, cut into 2.5cm (1in) pieces
  • 1 large red pepper, halved, seeded, and cut into thin strips
  • 1 x 400g (13oz) can chopped tomatoes
  • 60g (2oz) creamed coconut, coarsely chopped
  • 4tbsp water
  • 2tbsp chopped fresh coriander
  • 1tbsp lemon juice
  • Salt and black pepper
  • Coriander sprigs to garnish
  • Chinese noodles to serve
  • For the
  • spice mix:
  • 2.5cm (1in) piece of fresh root ginger, peeled and grated
  • 2 fresh red chillies, halved, seeded, and finely chopped
  • 1 garlic clove, crushed
  • 1tbsp mild curry powder


  • For the spice mix: In a bowl, combine the ginger, chillies, garlic, and curry powder, and season with salt and pepper.

  • For the pork with chilli and coconut: Turn the pork in the spice mix, cover, and leave to marinate in the refrigerator for 2 hrs.

  • Heat a wok or large frying pan, add the oil, and heat until hot. Add the strips of pork in batches, and stir-fry over a high heat for 5 mins or until browned all over.

  • Add the spring onions and stir-fry for 1 min. Add the red pepper and stir-fry for 1 min, then add the tomatoes, coconut, and measured water. Bring to a boil, cover, and simmer very gently for 15 mins or until the pork is tender.

  • Add the chopped coriander, lemon juice, and salt and pepper to taste. Garnish with coriander sprigs and serve on a bed of chinese noodles.

More Recipe Ideas

Top Tip

Save time by marinating the pork the night before and keep it in the fridge until you need it.