Whip up a Thai meal that'll put a smile on everyone's face with this aromatic, yet mild stir-fry. Our fragrant red curry paste brings an authentic touch minus the heat, while sweet chilli sauce and makrut lime leaves ensure the flavour just keeps on coming!
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/ Serving 4 people
/ Serving 4 people
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
makrut lime leaves
shredded coconut(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
pork loin steaks
mild Thai red curry paste
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and slice into thirds. Roughly chop the baby spinach leaves. Remove the centre veins from the makrut lime leaves and very thinly slice. Slice the pork loin steaks into 1cm strips.
TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!
Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, tossing occasionally, until golden, 3 minutes. Transfer to a plate. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the pork and cook, tossing, until just browned, 2-3 minutes. Transfer to a plate and repeat with the remaining pork.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook, stirring, until almost tender, 3-4 minutes. Add the snow peas and baby spinach and cook, stirring, until softened, 1-2 minutes.
Add the makrut lime and mild Thai red curry paste to the frying pan and cook, stirring, until fragrant, 1 minute. Add the soy sauce and sweet chilli sauce, then return the pork (plus any resting juices) to the pan. Stir until warmed through.
Divide the garlic rice between bowls and top with the mild Thai pork and veggie stir-fry. Garnish with the crispy shallots and toasted coconut.