HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Pork Rice Bowl
Thai Style Pork Rice Bowl

Thai Style Pork Rice Bowl

with Green Beans, Coriander and Rice

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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!

Allergens:SoyaCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

2 unit(s)

Spring Onion

150 grams

Green Beans

240 grams

Pork Mince

2 sachet

Ketjap Manis


1 sachet

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2619 kJ
Energy (kcal)626 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate82 g
of which sugars20.0 g
Protein32 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Measuring Cups
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).


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, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds.


Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 mins. When cooked, transfer to a plate.


Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins.


Return the green beans to the pan. Add the ketjap manis and soy sauce and stir everything together. Tip: If the mixture is a little dry, add a splash of water.


Remove the pan from the heat. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and get stuck in. Super tasty! Or, as they say in Thailand, Aloy mak!