Thai-Spiced Pork & Ginger-Coconut Rice with Crispy Shallots

Name: Thai-Spiced Pork & Ginger-Coconut Rice with Crispy Shallots Top rated | Available all October
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet ginger paste; 1 tin coconut milk; 20 g butter; 1 packet basmati rice; 1 courgette; 1 carrot; 1 packet pork loin steaks; 1 packet sweet chilli sauce; ½ tbs soy sauce; 1 packet Crispy Shallots; ⅔ cup water (for the rice); 1 bunch Asian Greens; 1 clove garlic; 1 sachet Thai Seven Spice Blend; ¼ tsp salt; 2.5 tbs water (for the veggies)

Top rated | Available all October

Get up to $175 off

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.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Gluten

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

ginger paste

1 tin

coconut milk

1 packet

basmati rice

courgette

carrot

1 packet

pork loin steaks

1 packet

sweet chilli sauce

1 packet

Crispy Shallots

1 bunch

Asian Greens

1 clove

garlic

1 sachet

Thai Seven Spice Blend

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ tbs

soy sauce

(Contains: Gluten, Soy; )

⅔ cup

water (for the rice)

¼ tsp

salt

2.5 tbs

water (for the veggies)

Nutrition Values

Energy (kJ)3393 kJ

Fat28.6 g

of which saturates19.6 g

Carbohydrate87.1 g

of which sugars15.5 g

Protein46.5 g

Sodium1319 mg

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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1 minute. • Add coconut milk, water (for the rice) and a pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• Meanwhile, thinly slice courgette into half-moons. Roughly chop Asian greens. Thinly slice carrot into rounds. Finely chop garlic. • Slice pork loin steaks into 1cm strips.

• In a medium bowl, combine Thai seven spice blend, a drizzle of olive oil and the salt. Add pork strips and toss to coat.

• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork, tossing, until browned and cooked through, 2-3 minutes. Transfer to a plate.

• Return the frying pan to medium-high heat. Cook courgette, carrot and water (for the veggies), tossing, until just tender, 5-6 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted and fragrant, 2-3 minutes. • Add sweet chilli sauce, the soy sauce and pork (plus any resting juices) and toss to coat until well combined.