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