Thai-Spiced Pork

Name: Thai-Spiced Pork with Ginger-Coconut Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: tbs olive oil; 1 knob ginger; 20 g butter; 1 box coconut milk; ⅔ cup water (for the rice); ¼ tsp salt (for the rice); 1 packet basmati rice; 1 bag green beans; 1 unit carrot; ½ unit lime; 1 packet pork strips; 1 sachet Thai seven spice blend; ¼ tsp salt (for the pork); 2 tbs water (for the veggies); 1 tub sweet chilli sauce; 2 tsp soy sauce; 1 packet roasted peanuts

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:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Schwefeldioxide und Sulfite

•Gluten

•Soja

•Jordnødder

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

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

1 tub

sweet chilli sauce

1 packet

roasted peanuts

Not included in your delivery

tbs

olive oil

20 g

butter

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

Nutritional Values

per serving

Calories3760 kcal

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

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

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 lime (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 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.

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.