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!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
kaffir lime leaves
mild Thai red curry paste
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
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!
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.
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.
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.
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.
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.