Thai Style Beef Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai Style Beef Rice Bowl

Thai Style Beef Rice Bowl

with Green Beans, Coriander and Rice

In its home country, this tasty Thai dish is known as Moo Pad Krapow. We can't help thinking that 'krapow' sounds like one of the captions from a 1960's Batman fight, but it's actually the name for a particularly lovely herb: Thai basil. It's fragrant, sweet and spicy with a slight aniseed flavour and really brings this stir-fry alive. Holy basil, Batman! It's dinner-dinner-dinner-dinner time!

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount


Basmati Rice


Echalion Shallot


Garlic Clove


Red Chilli


Green Beans


British Beef Mince


Ketjap Manis

(Contains Soya)


Soy Sauce

(Contains Cereals containing gluten, Soya)



Not included in your delivery


Water for the Rice


Nutritional information

Energy (kcal)668 kcal
Energy (kJ)2795 kJ
Fat21.2 g
of which saturates8.9 g
Carbohydrate84.9 g
of which sugars20.4 g
Protein38.2 g
Salt4.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Grill Pan


Cook the Rice

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan 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).

Prep the Veg

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the red chilli lengthways, deseed and finely chop.
Trim the green beans and chop into thirds.

Stir-Fry the Green Beans

Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the green beans and stir-fry until tender, about 5-6 mins. TIP: Add a splash of water and cover to steam if needed.
When cooked, transfer to a plate.

Fry the Mince

Keep the pan on high heat. Add the pork mince and stir-fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the shallot, garlic and as much chilli as you'd like (add less if you don't like heat). Cook until the veg is softened, another 2-3 mins.

Bring Back the Beans

Return the green beans to the pan.
Add the ketjap manis and soy sauce, then stir everything together until piping hot.
Remove the pan from the heat. Add a splash of water if it's a little dry.

Finish and Serve

Roughly chop the coriander (stalks and all). Mix two thirds of the coriander into the pork.
Fluff up the rice with a fork and share between your bowls.
Top with the beef stir-fry and sprinkle over the remaining coriander.


Step 4 MOD: If you’ve chosen to get beef mince instead of pork, cook the recipe in the same way.