Thai Pork Strip Rice Bowl
with green beans and coriander
This Thai-inspired pork stir-fry is our take on a classic Pad Krapow Moo. The tender green beans add some welcome vibrancy while fresh chilli and gingery lemongrass paste provide a bit of bite.
Tags:
Calorie Smart
•Spicy
•Protein Rich
Allergens:
Soya
•Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Chilli
150 grams
Rice
2 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Lime
150 grams
Green Beans
1 unit(s)
Onion
5 grams
Coriander
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
300 grams
Pork Fillet
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2537 kJ
Energy (kcal)606 kcal
Fat11.1 g
of which saturates3.6 g
Carbohydrate86 g
of which sugars8.5 g
Dietary Fiber0.9 g
Protein43.2 g
Cholesterol0 mg
Salt9.62 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Pot with Lid
Instructions
1
- Trim and halve the green beans.
- Halve, peel and chop the onion into small pieces.
- Zest, then cut lime into thick wedges.
- Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways then discard the core and seeds. Finely chop.
2
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Slice the pork into 1cm thick strips. IMPORTANT: Wash hands and equipment after handling raw meat.
- When the pan is hot, add the pork strips.
- Fry until browned, 4-6 mins, shifting as they colour. IMPORTANT: Pork is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and set aside.
4
- Return the pan to medium-high heat with another drizzle of oil, if necessary.
- Add the green beans and fry for 1-2 mins.
- Next add the onion, chilli and lemongrass paste.
- Cook until the veg is tender, stirring often, 3-4 mins.
5
- Stir in lime zest, soy sauce, red Thai paste, and 50ml water (double for 4p).
- Cook until sauce has slightly reduced, 3-4 mins.
- Stir through the pork until warmed through, 1 min.
- Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce if necessary!
6
- Fluff up the rice with a fork and divide between plates.
- Top with the pork mixture.
- Finish with a squeeze of lime juice and a sprinkling of coriander.
