Thai Pork Strip Rice Bowl
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 fresh chilli and gingery lemongrass paste provide a bit of bite.
(Contains Soya, Wheat)
Red Thai Style Paste
Garlic, Ginger & Lemongrass Paste
Not included in your delivery
- Trim and halve the green beans.
- Halve, peel and chop the onion into small pieces.
- 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.
- 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.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Place a large pan over medium-high heat with a drizzle of oil.
- Slice the pork into 1cm thick strips. IMPORTANT: Wash hands and equipment after handling raw meat.
- When the pan is hot, add the pork strips.
- Fry until browned, 4-6 mins, shifting as they colour. IMPORTANT: Pork is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and set aside.
- Return the pan to medium-high heat with another drizzle of oil, if necessary.
- Add the green beans and fry for 1-2 mins.
- Next add the onion, chilli and lemongrass paste.
- Cook until the veg is tender, stirring often, 3-4 mins.
- Stir in lime zest, soy sauce, red Thai paste, and 50ml water (double for 4p).
- Cook until sauce has slightly reduced, 3-4 mins.
- Stir through the pork until warmed through, 1 min.
- Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce if necessary!
- Fluff up the rice with a fork and divide between plates.
- Top with the pork mixture.
- Finish with a squeeze of lime juice and a sprinkling of coriander.