Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 500g (1.1 lbs) pork mince (ground pork)
  • 1 medium onion, finely chopped (approx. 1 cup chopped)
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, peeled and minced (about 1 tbsp)
  • 1 red chili, finely chopped (deseeded for less heat - optional)
  • 1 red bell pepper, thinly sliced
  • 1 can (400ml/13.5 oz) full-fat coconut milk
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon fish sauce (15 ml) optional, for a more authentic flavour
  • 1 tablespoon lime juice (15 ml)
  • 1 teaspoon brown sugar
  • 1/4 cup (approx. 20g) fresh coriander (cilantro), roughly chopped
  • 2 green onions, thinly sliced (for garnish)
  • Lime wedges, for serving
  • Cooked rice (jasmine or basmati)
  • Chopped peanuts (for garnish)

Instructions:

  1. Chop the onion, garlic, ginger, chili (if using), bell pepper, coriander, and green onions. Have all your sauces and coconut milk measured out and ready to go.
  2. Heat the vegetable oil in the wok or frying pan over medium-high heat. Add the pork mince and cook, breaking it up with a spatula, until browned and cooked through (no pink remains). Drain off any excess fat.
  3. Add the chopped onion, garlic, ginger, and chili (if using) to the pan. Sauté for 2-3 minutes, or until fragrant and the onion is softened.
  4. Stir in the sliced bell pepper and cook for another 2-3 minutes, until slightly tender-crisp.
  5. Pour in the coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Stir well to combine.
  6. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
  7. Stir in the chopped coriander just before serving.
  8. Serve hot over cooked rice. Garnish with sliced green onions and lime wedges. Consider a sprinkle of chopped peanuts.