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Thai Recipes
Thai Pork & Green Bean Stir-Fry

Thai Pork & Green Bean Stir-Fry

with Garlic Rice

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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!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkSoyGlutenPeanuts

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 clove

garlic

1 packet

jasmine rice

1 unit

lime

1 unit

red onion

1 bag

green beans

1 bunch

coriander

1 bunch

mint

1 knob

ginger

1 packet

pork mince

1 tub

yellow curry paste

(May be presentCrustacea)

1 packet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts, Milk, Sesame, Soy)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

3 tsp

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

brown sugar

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2280 kJ
Fat19.9 g
of which saturates9.4 g
Carbohydrate48.8 g
of which sugars10.5 g
Protein38.7 g
Sodium1430 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Lid
Medium Pan
Grater
Small Bowl
Large Non-Stick 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 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!

2

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.

3

In a small bowl, combine the soy sauce, brown sugar, water (for the sauce) and a good squeeze of lime juice.

4

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.

5

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.

6

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.