home iconhome iconRecipe Archive
arrow right iconarrow right icon
Thai Recipes
Thai-Spiced Pork

Thai-Spiced Pork

with Ginger-Coconut Rice & Crispy Shallots

Read more

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:Low Calorie
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 knob


1 tin

coconut milk

1 packet

basmati rice

1 bag

green beans

1 unit


½ unit


1 packet

pork strips

1 sachet

Thai seven spice blend

(May be presentSulphites)

1 tub

sweet chilli sauce

1 packet

crispy shallots


Not included in your delivery


olive oil

20 g



1 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, Soya)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2290 kJ
Fat15.9 g
of which saturates9.2 g
Carbohydrate52.9 g
of which sugars17.3 g
Protein42.2 g
Sodium1380 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
cook rice
cook rice

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!

trim beans
trim beans

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.

flavour pork
flavour pork

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

cook pork
cook 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.

cook veggies
cook veggies

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.