Thai Style Pork Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai Style Pork Rice Bowl

Thai Style Pork Rice Bowl

with Green Beans, Coriander and Rice

In its home country, this tasty Thai dish is known as Moo Pad Krapow. We can't help thinking that 'krapow' sounds like one of the captions from a 1960's Batman fight, but it's actually the name for a particularly lovely herb: Thai basil. It's fragrant, sweet and spicy with a slight aniseed flavour and really brings this stir-fry alive. Holy basil, Batman! It's dinner-dinner-dinner-dinner time!

Tags:
Spicy
Allergens:
Cereals containing gluten
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

150

Green Beans

150

Basmati Rice

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

2

Garlic Clove

½

Red Chilli

2

Spring Onion

240

British Pork Mince

50

Ketjap Manis

(Contains Soya)

Not included in your delivery

300

Water for the Rice

sideBannerName

Nutritional information

Energy (kcal)626 kcal
Energy (kJ)2619 kJ
Fat18 g
of which saturates6 g
Carbohydrate82 g
of which sugars20 g
Protein32 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Measuring Cups
Chopping Board
Garlic Press
Knife
Plate
Spoon
Grill Pan
Bowl

Instructions

Cook the Rice
1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep the veggies
2

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds.

Stir-Fry the Green Beans
3

Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 mins. When cooked, transfer to a plate.

Cook the Mince
4

Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins.

Bring back the beans
5

Return the green beans to the pan. Add the ketjap manis and soy sauce and stir everything together. Tip: If the mixture is a little dry, add a splash of water.

Finish and Serve
6

Remove the pan from the heat. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and get stuck in. Super tasty! Or, as they say in Thailand, Aloy mak!