Save to your scrapbook

    Grilled Pork Medallions with Thai Green Rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars