Thai pork and lime stir fry recipe

Name: Thai pork and lime stir fry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
This is a Thai technique to turn good quality meat into mince.
3
In a pestle and mortar lightly pound together the garlic, ginger, chilli, lemongrass and coriander root until it turns into a rough paste.
4
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.
5
Add the shrimp paste, fish sauce, lime juice, lime segments along with the sugar and cook for another minute.
6
Add the green beans, spring onions and cook for another 2-3 minutes.
7
Take off the heat and toss through the fresh mint and basil leaves.
8
Serve with Thai sticky rice.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Thai pork and lime stir fry recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!