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Thai-Spiced Pork

Thai-Spiced Pork

with Ginger-Coconut Rice & Crispy Shallots

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It's a good thing this Thai dish is quick and easy to make, because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the ginger-coconut rice which has got to be the tastiest accompaniment around.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkGlutenSoyPeanuts

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 knob

ginger

1 box

coconut milk

1 packet

basmati rice

1 bag

green beans

1 unit

carrot

½ unit

lime

1 packet

pork strips

1 sachet

Thai seven spice blend

(May be presentSulphites)

1 tub

sweet chilli sauce

1 packet

roasted peanuts

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

Not included in your delivery

tbs

olive oil

20 g

butter

(ContainsMilk)

⅔ cup

water (for the rice)

¼ tsp

salt (for the rice)

¼ tsp

salt (for the pork)

2 tbs

water (for the veggies)

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3760 kJ
Fat36.5 g
of which saturates19.5 g
Carbohydrate83 g
of which sugars17.9 g
Protein50.5 g
Sodium1390 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 grate the ginger. In a medium saucepan, melt the butter over a medium heat. Add the ginger and cook until fragrant, 1 minute. Add the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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 cut into 2cm pieces. Thinly slice the carrot (unpeeled). Slice the lime (see ingredients list) into wedges.

3

In a medium bowl, combine the pork strips, Thai seven spice blend and salt (for the pork).

4

When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Add the pork and cook, tossing often, until browned and cooked through, 2 minutes. Transfer to a plate.

5

Return the frying pan to a medium-high heat. Add the green beans and carrot to the pan, then add the water (for the veggies) and cook, tossing often, until just tender, 3-4 minutes. In the last 1 minute of cook time, add the sweet chilli sauce, soy sauce and pork strips to the pan and toss to coat.

6

Divide the ginger coconut rice between bowls. Top with the Thai spiced pork and veggies. Garnish with the roasted peanuts and serve with the lime wedges.