Heat the oil in a large pan that has a lid, add in the onions and cook gently for a couple of minutes until soft and translucent.
Turn up the heat and add in the pork, cook for 5 minutes - stirring regularly - until well sealed.
Stir in the ground coriander and red chilli and then add the stock, coconut milk, peanut butter and juice of 1 of the limes. Bring to a gentle bubble, then put the lid on, and leave to simmer gently on a low/medium heat for 30 minutes. Give it a stir every 7 or 8 minutes to prevent it sticking to the bottom of the pan. Add a splash of water if it starts to look too dry.
After 30 minutes, stir in the remaining lime juice, green beans, mange tout (snow peas) and bell pepper. Give everything a stir, and leave to cook for another 5 minutes with the lid off. Add a splash of water if it’s starting to look too dry. Stir in the beansprouts and cook for 1 more minutes, then spoon into a serve dish and top with fresh coriander, red chillies, peanuts and lime wedges.
Serve with boiled rice or fried vermacelli noodles and maybe some homemade sweet chilli jam
Notes
Any leftovers can be cooled, covered and chilled (for up to two days) or frozen. Defrost thoroughly and heat until piping hot in a pan or microwave before serving..Nutritional Information is per serving, not including serving suggestions of rice or noodles.