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.
Thai seven spice blend(May be presentSulphites)
sweet chilli sauce
water (for the rice)
salt (for the rice)
salt (for the pork)
water (for the veggies)
soy sauce(ContainsGluten, Soya)
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!
While the rice is cooking, trim the green beans and cut into 2cm pieces. Thinly slice the carrot (unpeeled). Slice the lemon (see ingredients list) into wedges.
In a medium bowl, combine the pork strips, Thai seven spice blend and salt (for the pork).
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.
Return the frying pan to a medium- high heat. Add the green beans, carrot and water (for the veggies) to the pan and cook, tossing often, until just tender, 3-4 minutes. In the last minute of cooking time, add the sweet chilli sauce, soy sauce and pork and toss to coat.
Divide the ginger coconut rice between bowls. Top with the Thai spiced pork and veggies. Sprinkle with the crispy shallots and serve the lime wedges on the side. TIP: For the low-calorie option, serve with 1/2 the ginger coconut rice.