.png)
.png)
.png)
Thai-Spiced Ginger Pork
with Coconut Rice and Peanuts
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Jasmine Rice
165 mL
Coconut Milk
113 g
Carrot, julienned
170 g
Green Beans
1 unit
Lime
30 g
Ginger
1 tbsp
Thai Seasoning
(Contains Sesame)
28 g
Peanuts, chopped
(Contains Peanuts)
¼ cup
Sweet Chili Sauce
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
While rice cooks, stir together sweet chili sauce, soy sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl. Trim, then halve green beans. Cut lime into wedges. 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. Transfer pork to a baking sheet. Roast, in the middle of the oven, until cooked through, 10-12 min.**
While pork roasts, heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans, carrots and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from heat, then transfer veggies to a plate. Cover to keep warm
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 bowls. Top with veggies and pork, then spoon sauce from pan over pork. Sprinkle with peanuts and squeeze over a lime wedge, if desired.
