Thai ‘Moo Pad Krapow’
Nutrition per serving
| Calories | 606 kcal |
| Protein | 44.7 g |
| Carbs | 77.5 g |
| Fats | 13.9 g |
| Saturated Fat | 3.2 g |
| Monounsaturated Fat | 7.7 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 17.1 g |
| Fiber | 7.8 g |
| Sodium | 870 mg |
Ingredients
| Basmati Rice | |
| Shallots | |
| Garlic | |
| Red Chilli Pepper | |
| Green Beans (snap beans) | |
| Fish, Sauce | |
| Basil Leaves | |
| Olive Oil | |
| Ground Pork (4% fat) | |
| Sweet Soy Sauce |
Preparations
1. Peel/very finely dice the garlic and shallot.
1. Peel/very finely dice the garlic and shallot.
2. Finely dice ½ a tsp of chili.
3. Top and tail the green beans and chop in half.
4. Chop the basil leaves.
Cooking Instructions
1. Bring 220ml of lightly salted water to boil. Add the rice, lower heat, cover with the lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time). Once the time has passed, fluff up the rice with a fork.
1. Bring 220ml of lightly salted water to boil. Add the rice, lower heat, cover with the lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time). Once the time has passed, fluff up the rice with a fork.
2. In a pan, heat a tbsp of oil over high heat. Add the green beans and stir fry for a minute. Transfer to a bowl and set aside.
3. Return the pan to heat with ½ a tbsp of oil and lower the heat to medium-high. Add the shallot, garlic, chili with a pinch of salt and pepper and cook for 30 seconds.
4. Turn the heat to high, then add the mince to the pan and break up the meat with a wooden spoon. Cook the mince for a few minutes until cooked through, then return the green beans back to the pan with the fish sauce, sweet soy sauce and a tbsp of water.
5. Remove the pan from heat and stir in a tbsp of chopped basil leaves.
6. Serve in a bowl on top of the rice.