Waitrose and Partners
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 500g essential British pork mince
  • 200g trimmed fine green beans, chopped into 3cm lengths
  • 1 tsp palm sugar (or light brown soft sugar)
  • 25g mint, leaves picked and finely chopped
  • 28g coriander, finely chopped
  • 4 Thai red chillies, deseeded, if liked, and finely chopped
  • 1 essential lime, juice, plus extra wedges to serve
  • 6 tbsp Cooks’ Ingredients crispy fried onions
  • 1 handful Thai (or regular) basil leaves, torn if large
  • 2 tbsp nam pla fish sauce (approx. 1-2 tbsp)
  • 600g cooked sticky rice, to serve

Method

  1. Heat a wok or large frying pan over a medium-high heat. Add the pork, beans, sugar, 2 tbsp water and a pinch of salt. Bubble briskly, breaking up the meat with a spoon, until almost all the liquid has evaporated, the beans are just tender and the mince is brown and cooked through with no pink meat (about 5 minutes).

  2. Turn off the heat. Stir in the herbs and chillies with the lime juice, half the fried onions and Thai basil, and the fish sauce. Top with the remaining Thai basil and crispy onions. Serve on top of sticky rice with extra lime wedges, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,687kJ/ 641kcals

Fat

28g

Saturated Fat

11g

Carbohydrates

63g

Sugars

18g

Fibre

5g

Protein

32g

Salt

1.5g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (4/5)

4 out of 5 stars1 rating