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    Grilled Pork Medallions with Thai Green Rice

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    Grilled Pork Medallions with Thai Green Rice

    This delicious Thai-style pork dish combines coconut milk and Thai curry paste to give an authentic sweet and spicy flavour

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 tbsp vegetable oil
    • 1 large onion, finely chopped
    • 1 x 90g jar Bart Spices Green Thai Curry Paste
    • 340g Waitrose Thai Fragrant Rice
    • 50g cashew nuts
    • 225ml Bart Spices Coconut Milk
    • 1 x 340g pack Waitrose British Pork Medallions
    • Salt
    • Freshly ground black pepper
    • 1 pack fresh coriander, finely chopped
    • A little fresh lime juice


    1. Heat the oil and fry the onion for 8-10 minutes in a large frying pan with a tight-fitting lid, until soft and golden.
    2. Add the jar of curry paste and stir well. Add the rice and cashew nuts, stir well and cook for 2-3 minutes. Add the coconut milk.
    3. Pour in 425ml of boiling water, bring to a gentle simmer then cover with the lid and cook for 8 minutes. Do not remove the lid.
    4. Heat a griddle pan and cook the medallions for 5-6 minutes on each side or until thoroughly cooked.
    5. Remove the rice from the heat and leave covered for a few minutes. Fluff with a fork and serve garnished with the coriander. Top with the pork medallions and sprinkle with fresh lime juice.

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