Mild Thai Pork & Veggie Stir-Fry

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and slice into thirds. Roughly chop the baby spinach leaves. Remove the centre veins from the makrut lime leaves and very thinly slice. Slice the pork loin steaks into 1cm strips.

TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, tossing occasionally, until golden, 3 minutes. Transfer to a plate. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the pork and cook, tossing, until just browned, 2-3 minutes. Transfer to a plate and repeat with the remaining pork.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook, stirring, until almost tender, 3-4 minutes. Add the snow peas and baby spinach and cook, stirring, until softened, 1-2 minutes.

Add the makrut lime and mild Thai red curry paste to the frying pan and cook, stirring, until fragrant, 1 minute. Add the soy sauce and sweet chilli sauce, then return the pork (plus any resting juices) to the pan. Stir until warmed through.