Thai Pork & Rice

serves.png

Serves: 4

time-prep.png

Prep: 5 mins

time-cook.png

Cook: 20 mins

calories.png

Kcal pp: 403

Ingredients Jump to method

Fruit & Veg

8 oz green beans

4 garlic cloves

2 yellow onions

4 scallions

1 bunch fresh cilantro


Meat

1 lb lean ground pork


Dried Goods

12 oz basmati rice


Condiments

1 tbsp red Thai curry paste


Bread & Baking Goods

1 tbsp honey


Pantry

Salt

Olive oil

Method

Pour the rice into a pan and cover with 600ml boiling water. Season with salt, stir, and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.


Meanwhile, peel the onions and chop them into small pieces. Trim the scallions and slice thinly. Wash and trim the green beans, then chop them into thirds. Heat a drizzle of olive oil in a large pan and add the green beans to stir-fry for 5 minutes until tender. Once cooked, transfer the beans onto a plate for later.


Using the same pan, add another drizzle of olive oil and add the ground pork. Break up the pork using a wooden spoon and stir-fry on high heat for 5 minutes until brown. Once cooked through, drain the excess fat and add the onions and scallions. Then, crush in the garlic using a crusher. Add 1 tbsp red Thai curry paste, stir and cook for a further 3 minutes until the onions and garlic have softened.


Add the beans back into the pan along with 4 tsp of honey, a splash of water, and three-quarters of the cilantro leaves. Give everything a good stir and then portion into four bowls, along with the rice. Finally, scatter over the remaining cilantro leaves to serve.

 

Nutritional Data Per Portion

Energy

403 kcal

Total Fat

10.55 g

Saturated Fat

2.95 g

Carbohydrates

47.94 g

Sugar

16.23 g

Fibre

4.53 g

Protein

29.59 g

Sodium

46.48 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.