1 tablespoon |
groundnut oil (or other neutral-tasting oil) |
10g |
fresh root ginger, peeled and finely chopped |
a bunch |
spring onions, whites and greens separated, sliced |
2 |
garlic cloves, sliced |
2 |
red chillies, sliced |
1 |
red pepper, cut into strips |
75g |
pomelo pith, prepared in advance as below, (omit if using grapefruit) |
400g |
pork tenderloin, cut into strips |
100ml |
coconut milk |
1 tablespoon |
fish sauce |
a squeeze |
lime juice, (optional) |
30g |
fresh coconut flesh, cut into thin slivers and lightly toasted |
1 |
grapefruit or pomelo, segmented, see recipe note |
a handful |
thai basil |
|
sea salt |
|
freshly ground black pepper |
|
steamed jasmine rice, to serve |
or |
noodles, to serve |