Thai-Spiced Pork & Veggie Stir-Fry
with Coconut Rice & Peanuts
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 coconut rice which has got to be the tastiest accompaniment around.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your 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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bag
baby spinach leaves
1
carrot
1 packet
sweet chilli sauce
1 packet
Ginger Lemongrass Paste
1 packet
pork strips
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 sachet
Thai Stir-Fry Spice
Not included in your delivery
1
olive oil
¾ cup
water
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water and a generous pinch of salt. 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. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot into rounds. • In a small bowl, combine sweet chilli sauce, ginger lemongrass paste, the soy sauce and a splash of water. Set aside.
• In a medium bowl, combine Thai stir-fry spice, a pinch of salt and a drizzle of olive oil. • Add pork strips, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork, in batches, tossing, until browned and cooked through, 2 minutes. • Transfer to a plate.
TIP: Pork can be served slightly blushing pink in the centre.
• Return frying pan to medium-high heat. • Cook carrot, tossing, until just tender, 3-4 minutes. • In the last minute of cook time, add sweet chilli mixture. Return pork to pan, then add baby spinach leaves and toss until coated and heated through.
• Divide coconut rice between bowls. • Top with Thai-spiced pork and veggie stir-fry. • Sprinkle with roasted peanuts to serve. Enjoy!