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Pork with chillies


  • Heat the oil in a wok (or large non-stick pan) and gently saute the shallots, small chillies and garlic. Add the ginger, turmeric and pork. Toss well and cook until the meat is sealed.
  • Then add the coconut milk, stock and seasonings to the wok. Mix well, turn the heat down and gently simmer for about 40-45 mins until the meat is tender. Stir in the beans and large chillies and cook for another 10 mins until the sauce is thickened.
  • Serve with steamed rice.


  • 3 tbsp vegetable oil
  • 4 shallots, finely sliced
  • 2 small red chillies, finely chopped
  • 3 garlic cloves, crushed
  • 1 heaped tspn freshly grated ginger or galangal
  • ½ tspn freshly grated (or ground) turmeric
  • 500 gm lean pork, cut into smallish cubes
  • ½ cup coconut milk
  • ½ cup chicken stock
  • freshly ground salt & pepper
  • 6 snake (long) beans, cut into lengths
  • 2 each of large, mild green & red chillies, sliced
  • hot steamed rice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm