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Thai-Spiced Ginger Pork

Thai-Spiced Ginger Pork

with Coconut Rice and Peanuts

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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.

Allergens:Sesame/SésamePeanut/CacahuèteSoy/SojaWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

¾ cup

Jasmine Rice

165 mL

Coconut Milk

113 g

Carrot, julienned

170 g

Green Beans

30 g

Ginger

1 tbsp

Thai Seasoning

(ContainsSesame/Sésame)

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

¼ cup

Sweet Chili Sauce

2 tbsp

Soy Sauce

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

1 unit

Lime

Not included in your delivery

2.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Grater
Medium Pot
Measuring Cups
Paper Towel
Small Bowl
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**

4

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.

5

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.

6

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.