Thai-Spiced Pork
with Ginger-Coconut Rice & Roasted Peanuts
- Milk
- Peanuts
- Sulphites
- Soy
- Gluten
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Sesame
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.
Ingredients
1 packet
Ginger Lemongrass Paste
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bag
green beans
1
carrot
1 packet
pork strips
1 packet
sweet chilli sauce
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)
1 sachet
Thai seven spice blend
(Contains: Sulphites;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
¼ tsp
salt
¾ cup
water (for the rice)
2 tbs
water (for the veggies)
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
In a medium saucepan, melt the butter over a medium heat. Add the ginger lemongrass paste and cook until fragrant, 1 minute. Add the coconut milk, the water (for the rice) and a generous pinch of salt. Stir, then 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. 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, then cut into thirds. Thinly slice the carrot.
In a medium bowl, combine the Thai seven spice blend and the salt with a drizzle of olive oil. Add the pork strips, tossing to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork, tossing, 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 with the water (for the veggies) and cook, tossing, until just tender, 3-4 minutes. In the last minute of cooking 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 the lemon wedges on the side.
