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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

Serves: 4

Ingredients

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

Method

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.
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.
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.
Heat a griddle pan and cook the medallions for 5-6 minutes on each side or until thoroughly cooked.
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.