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Thai Recipes
Mild Thai Pork & Veggie Stir-Fry

Mild Thai Pork & Veggie Stir-Fry

with Toasted Coconut & Crispy Shallots

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Whip up a Thai meal the whole family will enjoy with this aromatic, yet mild stir-fry. Our fragrant red curry paste brings an authentic touch minus the heat, while sweet chilli sauce and kaffir lime leaves ensure the flavour just keeps on coming!

Allergens:MilkSulphitesGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 clove

garlic

2 packet

basmati rice

1 bag

green beans

1 unit

carrot

1 bunch

Asian greens

2 leaves

kaffir lime leaves

1 packet

shredded coconut

(ContainsSulphites)

1 packet

pork strips

1 sachet

mild Thai red curry paste

1 tub

sweet chilli sauce

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

3 cup

water

½ tsp

salt

1.5 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2780 kJ
Fat20.5 g
of which saturates12 g
Carbohydrate78.1 g
of which sugars10 g
Protein38.3 g
Sodium3260 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, trim the green beans and slice into thirds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Remove the centre veins from the kaffir lime leaves, then very finely chop. TIP: The kaffir lime leaves are fibrous, so you want to cut them very finely.

3

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 strips and cook, tossing, until just browned, 2-3 minutes. Transfer to a plate and repeat with the remaining pork strips. TIP: Cooking the meat in batches over a high heat keeps it tender.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot. Cook, stirring, until the veggies are almost tender, 3-4 minutes. Add the Asian greens and cook, stirring, until softened, 1-2 minutes.

5

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

6

Divide the garlic rice between bowls and top with the mild Thai pork and veggie stir-fry. Garnish with the crispy shallots and toasted coconut.