Thai-Spiced Pork & Ginger-Coconut Rice with Crispy Shallots
Top rated | Available all April- Milk
- Gluten
- Soy
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.
Ingredients
1 knob
ginger
1 tin
coconut milk
1 packet
basmati rice
1 bag
green beans
1
carrot
1 clove
garlic
1 packet
pork loin steaks
1 sachet
Thai Seven Spice Blend
(Contains: Milk; )
1 packet
sweet chilli sauce
½
lemon
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
â…” cup
water (for the rice)
¼ tsp
salt (for the rice)
¼ tsp
salt (for the pork)
2.5 tbs
water (for the veggies)
½ tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Finely grate the ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger 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, 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!
While the rice is cooking, trim and halve the green beans. Thinly slice the carrot into rounds. Finely chop the garlic. Slice the pork loin steaks into 1cm strips.
In a medium bowl, combine the Thai seven spice blend and salt (for the pork). Add the pork strips and a drizzle of olive oil. Toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork, tossing, until browned and cooked through, 2-3 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat. Cook the green beans, carrot and water(for the veggies), tossing, until just tender, 4-6 minutes. Add the garlic and cook, stirring until fragrant, 1 minute. Add the sweet chilli sauce, soy sauce, pork (plus any resting juices) and toss to coat until well combined.
Slice the lemon into wedges. Divide the ginger-coconut rice between bowls. Top with the Thai-spiced pork and veggies. Sprinkle with the crispy shallots and serve with the lemon wedges.
