Thai-Spiced Ginger Pork

Thai-Spiced Ginger Pork

with Coconut Rice and Peanuts

Read more

This tasty Thai-inspired dish is faster than takeout and full of fresh ingredients! You'll love our take on creamy coconut rice with the zing of fresh ginger.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

¾ cup

Jasmine Rice

165 mL

Coconut Milk

113 g

Carrot, julienned

170 g

Green Beans

30 g


1 tbsp

Thai Seasoning


28 g

Peanuts, chopped


¼ cup

Sweet Chili Sauce

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 unit


Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4435 kJ
Calories1060 kcal
Fat51 g
Saturated Fat21 g
Carbohydrate100 g
Sugar21 g
Dietary Fiber7 g
Protein2 g
Cholesterol105 mg
Sodium870 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Small Bowl
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then mince or grate ginger. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add coconut milk and 1 cup water (1 3/4 cups for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


Stir together sweet chili sauce, soy sauce and 1/4 cup water (dbl for 4ppl) in a small bowl. Trim green beans, then cut in half. Cut lime into wedges (NOTE: 1 lime for 4ppl). Pat pork dry with paper towels. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to a baking sheet. Roast, in middle of oven, until cooked through, 10-12 min.**


Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then green beans, carrots and 2 tbsp water (dbl for 4ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from the heat then transfer veggies to a plate. Cover to keep warm.


Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then remaining ginger and Thai seasoning. Cook, stirring often, until fragrant, 30 sec. Add sweet chili mixture and cook, stirring often, until sauce thickens slightly, 1-2 min.


Fluff rice with a fork and season with salt. Thinly slice pork. Divide rice between plates/bowls. Top with veggies and pork then spoon sauce from pan over pork. Sprinkle with peanuts and squeeze over a lime wedge, if desired.