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Thai-Spiced Pork & Sweet Chilli Veggies

Thai-Spiced Pork & Sweet Chilli Veggies

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.

Unfortunately, this week's broccolini was in short supply, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!

Allergens:MilkGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 knob

ginger

1 tin

coconut milk

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ head

broccoli

1 unit

carrot

1 bunch

Asian greens

½ unit

lemon

1 packet

pork loin steaks

1 sachet

Thai seven spice blend

(ContainsMilk)

1 packet

sweet chilli sauce

1 packet

crispy shallots

Not included in your delivery

tbs

olive oil

20 g

butter

(ContainsMilk)

⅔ cup

water (for the rice)

¼ tsp

salt (for the rice)

¼ tsp

salt (for the pork)

2.5 tbs

water (for the veggies)

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3620 kJ
Fat32.2 g
of which saturates20.2 g
Carbohydrate88 g
of which sugars19.6 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium1430 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil 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, then 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!

2

While the rice is cooking, cut the broccoli (see ingredients list) into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into rounds. Roughly chop the Asian greens. Slice the lemon (see ingredients list) into wedges. Slice the pork loin steaks into 1cm strips.

3

In a medium bowl, combine the Thai seven spice blend and salt (for the pork). Add the pork and toss to coat.

4

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.

5

Return the frying pan to a medium-high heat. Add the broccoli, carrot and water (for the veggies) to the pan and cook, tossing, until just tender, 4-5 minutes. Add the Asian greens and cook, stirring, until wilted, 1 minute. Add the sweet chilli sauce, soy sauce and return the pork to the pan, then toss to coat until well combined.

6

Divide the ginger-coconut rice between bowls. Top with the Thai-spiced pork and sweet chilli veggies. Sprinkle with the crispy shallots and serve with the lemon wedges.