Thai-Spiced Pork & Sweet Chilli Veggies
with Ginger-Coconut Rice & Crispy Shallots
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!
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
Ingredients
1 knob
ginger
1 tin
coconut milk
1 packet
basmati rice
½ head
broccoli
1 unit
carrot
1 bunch
Asian Greens
½ unit
lemon
1 packet
pork loin steaks
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains Milk; )
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
(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. 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!
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.
In a medium bowl, combine the Thai seven spice blend and salt (for the pork). Add the pork and toss to coat.
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.
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.
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.