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Thai pork and lime stir fry recipe

A gluten and lactose free stir fry, chock-a-block with pork, galangal, lemongrass, fresh herbs, and snake beans.


300 g (10.6oz) pork neck fillet (or tenderloin)
2 cloves garlic, grated
1 tsp galangal, grated (or ginger)
2 birds eye chilli, finely chopped
1 lemongrass, white part finely chopped
1 tbsp unrefined Molasses Sugar
2 tbsp fish sauce
1 tsp shrimp paste
3 tbsp coriander stalk, finely chopped
1 handful fresh mint leaves
1 handful fresh Thai basil (or Basil)
3 limes, juiced and 1 lime segments
70 g (2.5oz) snake beans, 1inch pieces (or green beans)
5 spring onions, 2 inch pieces


  1. Using a heavy knife, chop the pork into small pieces, then chop vigorously and quite heavily until you turn the pork into a mince. This is a Thai technique to turn good quality meat into mince.
  2. In a pestle and mortar lightly pound together the garlic, ginger, chilli, lemongrass and coriander root until it turns into a rough paste.
  3. In a wok on a high heat, fry together this paste with some vegetable oil and then add the mince and cook through for about 3-4 minutes. Add the shrimp paste, fish sauce, lime juice, lime segments along with the sugar and cook for another minute. Add the green beans, spring onions and cook for another 2-3 minutes.
  4. Take off the heat and toss through the fresh mint and basil leaves.
  5. Serve with Thai sticky rice.

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