Thursday, March 14, 2013

Thai Pork in Chili and Coconut Sauce

Here is the 2nd dish that I made with the Thai Chili Garlic Sauce .  This stir fry was simple to put together and the chili sauce made it really flavorful.  I love Sri Lankan food, but if I had to pick another cuisine that I adored it would have to be Thai food.  Why.... because it's spicy and almost always made in one pan. :)

2lbs boneless pork cut into small cubes or strips
1 Tbs grated ginger
2-3 cloves garlic minced or grated
1 onion sliced
1 can sliced water chestnuts drained
1 can straw mushrooms (drained)
2 cups sliced cabbage
bell peppers sliced
large handful Thai basil leaves

2Tbs oyster sauce
1-2 Tbs my Thai Chili Garlic Sauce   or store bought Chili garlic sauce
1-2 Tbs fish sauce
1 (15oz) can of coconut milk

Heat wok on high heat with 2Tbs canola oil.  Saute pork.  Next add garlic, ginger and onion.  Saute for another minute.  

Then add cabbage, sauces, water chestnuts and mushrooms.

Cook until pork is cooked.  Finish with basil leaves. Serve with rice.   Enjoy.

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  1. Pork is not something I normally think of when it comes to spicy thai dishes. This looks wonderful.

  2. I bought boneless pork cubes last week and the Mr. asked what was I going to use it for. At the time I told him I didn't know, now I do.

  3. This looks great! I normally don't eat too much pork, but this looks lovely!

  4. Ooo I love this even more than the previous recipe! Not that I don't love soup I just LOVE stir fries way more :D YUM!

    ~Jess @ On Sugar MOuntain

  5. I love the addition of the water chestnuts! I could eat just the broth and chestnuts and be happy. Yum!

  6. I love Thai flavor. Wow your homemade Thai chili sauce has such a beautiful color!!

  7. Ooooh all that flavor in one bite! YUM!

  8. Wow, this dish certainly looks very tasty! I'm here from CCU's lovely blog.


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