Easy Thai Pork with Coconut Galangal Sauce Recipe

StatesTaste_BlogBadge_160812This fall I am participating in the World Foods in their Fusion Taste Team USA campaign!  This is a fun chance to try out different sauces from Asia and have a friendly competition with bloggers from other states at the same time.  I am part of the New York state team, along with 5 other bloggers, and we are going to be creating recipes using World Foods products for the next month.

The idea behind World Foods sauces is to provide a range of easy to use, economical sauces to make putting together a fantastic taste dinner quick and easy.  My family loves Asian foods, but I don’t always have the Asian spices on hand to create authentic dishes.  Sure, I could make a special stop at the local Asian food store, and pick up something like kaffir lime leaves, but the reality is I only do that a few times a year. It is much easier to let World Fusion do the work, and create a sauce from 100% natural, authentic ingredients.


I received a big package of their sauces to sample, from all different Asian cuisines, including Thai, Malaysian and Cambodian.  I decided to put together a quick stir fry using all the extra things I had in the refrigerator and the Thai Coconut Galangal Sauce.  This meal was literally made with leftovers, including some leftover pork tenderloin, onion, a handful of bok choy, a few mushrooms, some red and green peppers and 1/2 an eggplant.


My husband always complains when I serve leftovers, but this was so different that it seemed like a completely new meal.  It tasted delicious, and the sauce added a nice coconut flavor.  It took me about half an hour from start to finish to make this meal, so it is perfect for a weeknight when you are in a rush. You could use many different vegetables, but here is what I put together.


Thai Pork with Coconut Galangal Sauce
  • 2 T olive oil
  • ½ onion, chopped
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 5 mushrooms, sliced
  • ½ eggplant, cubed
  • 1 c. bok choy, shredded
  • ½ lb cooked pork tenderloin, sliced
  • ¾ c. Coconut Galangal Sauce
  • 3 T coconut cream
  • ½ T fish sauce
  • salt and pepper to taste
  1. Heat oil in wok. When it is hot add onion and stir fry for 2 minutes.
  2. Add eggplant and mushrooms and stir fry for 2 minutes.
  3. Add red and green peppers along with pork tenderloin and stir fry for 2 more minutes.
  4. Now stir in the Coconut Galangal sauce along with the coconut cream, fish sauce and bok choy.
  5. Cook until the bok choy wilts and serve over rice.

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Disclosure: I received product to review, all opinions are my own.


  1. says

    Hi everyone,

    Anne, what a great review! We love the look of the stir fry you made, we’ll have to try out that combination ourselves.

    Don’t forget – everyone can follow the adventures of the whole Fusion Taste Team USA on our Facebook page: http://bit.ly/wfflavours – and if you’re lucky you might just get the chance to win your very own sauces! Make sure you “like” us to keep up to date…

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