Thai-Spiced Pork & Veggie Stir-Fry
with Coconut Rice & Peanuts
- Peanuts
- Soy
- Gluten
- Sulphites
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Sesame
Thanks to a medley of sweet chilli, ginger and lemongrass, and our Thai stir-fry spice blend, this dish smells so amazing as it cooks, it's tempting to eat it straight from the pan. But it's worth the short wait, especially when served over fluffy coconut rice, the tastiest accompaniment around. Don't forget the roasted peanut garnish, for extra crunch and nuttiness.
Ingredients
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bag
green beans
1
carrot
1 packet
sweet chilli sauce
1 packet
Ginger Lemongrass Paste
1 packet
pork strips
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
olive oil
¾ cup
water
½ tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, trim green beans and cut into thirds. Thinly slice carrot into rounds. Set aside. • In a small bowl, combine sweet chilli sauce, ginger lemongrass paste, the soy sauce and a splash of water. Set aside.
• In a medium bowl, combine Thai seven spice blend, a pinch of salt and a drizzle of olive oil. • Add pork strips, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork, in batches, tossing, until browned and cooked through, 2-3 minutes. • Transfer to a plate.
TIP: Cooking the pork in batches over high heat helps it stay tender.
• Return frying pan to medium-high heat. • Cook green beans and carrot, tossing, until just tender, 3-4 minutes. • In the last minute, add the sweet chilli mixture. Return pork to pan and toss until coated and heated through. Remove pan from heat.
• Divide coconut rice between bowls. • Top with Thai-spiced pork and veggie stir-fry. • Sprinkle with roasted peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Thai-inspired flavours, with some finding it deliciously spicy while others preferred it milder.
- Ease of prep: Customers praised how quick and easy this meal was to prepare, with clear instructions even novice cooks could follow.
- Suggestions: Several recommended adding extra vegetables like broccoli or snow peas for more variety and crunch.
- Leftovers: Many enjoyed having generous portions with enough for tasty leftovers the next day.
- Coconut rice: The coconut rice was a highlight for many, adding a delicious twist that paired perfectly with the stir-fry.
