Thai 'Pad Krapow Moo'
with green beans and coriander
This Thai-inspired pork stir-fry is our take on a classic Pad Krapow Moo. The tender green beans add some welcome vibrancy while the chilli and ginger provide a bit of bite.
Tags:
Under 650 calories
•Optional Spice
Allergens:
Soya
•Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Chilli
150 g
Rice
1 sachet
Soy Sauce
(Contains Soya, Wheat)
1 piece
Garlic
1 piece
Lime
150 g
Green Beans
1 piece
Onion
1 piece
Ginger
5 g
Coriander
300 g
Pork Loin Steak
1 sachet
Red Thai Style Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kcal)525 kcal
Energy (kJ)2198 kJ
Fat4.5 g
of which saturates1.1 g
Carbohydrate79.3 g
of which sugars7.9 g
Dietary Fiber0 g
Protein41.6 g
Cholesterol0 mg
Salt3.95 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Zester
•Grater
•Pot
•Lid
Instructions
1
- Trim and halve the green beans.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Zest, then cut lime into thick wedges. Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways then discard the core and seeds. Finely chop.
- Slice the pork loin into 1cm thick strips.
2
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot 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).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the green beans. Season with salt and pepper.
- Fry until just cooked through but still crisp, 4-5 mins.
- Remove from the pan and set aside.
4
- Add the pork strips to the pan with another drizzle of oil if necessary.
- Fry until browned, 4-6 mins, shifting as they colour. IMPORTANT: Wash your hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the onion, garlic, ginger and chilli (use less if you don't like spice).
- Cook until fragrant, stirring often, 3-4 mins.
5
- Sprinkle 1 tsp sugar (double for 4p) over the pork. Cook, stirring often for 2-3 mins.
- Stir in lime zest, soy sauce, red Thai paste, and 50ml water (double for 4p).
- Cook for 3-4 mins, until sauce has slightly reduced.
- Stir thought the green beans until warmed through, 1 min.
TIP: Add a splash of water to loosen if necessary!
6
- Fluff up the rice with a fork and divide between plates.
- Top with the pork mixture.
- Finish with lime wedges and a sprinkling of coriander.