Delete the number for your local Thai takeaway from your phone - you won't be needing it again! This fragrant stir-fry brings Thailand to your plate, with a generous sprinkling of herbs and aromatic garlic rice to finish it off. You won't believe these amazing flavours came out of your kitchen!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
yellow curry paste(May be present Crustacea)
roasted peanuts(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)
water (for the rice)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
water (for the sauce)
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 1/2 the garlic and cook for until fragrant, 1 minute. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 11-12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the lime into wedges. Thinly slice the red onion. Trim the green beans and slice into thirds. Roughly chop the coriander. Pick and roughly chop the mint leaves. Finely grate the ginger.
In a small bowl, combine the soy sauce, brown sugar, water (for the sauce) and a good squeeze of lime juice.
In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion, ginger, and remaining garlic. Stir-fry until fragrant, 2 minutes. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the yellow curry paste (see ingredients list) and cook until fragrant, 1 minute. SPICY! The curry paste is hot, use less if you're sensitive to heat.
Add the green beans and the soy sauce mixture to the pork mince and cook until the beans are just tender, 5-6 minutes. Remove the pan from the heat and stir through the coriander and mint leaves.
Divide the garlic rice between plates and top with the Thai pork and green bean stir-fry. Sprinkle with the roasted peanuts. Serve with the lime wedges. TIP: For the low-calorie option, serve with 1/2 the rice and omit the roasted peanuts.