Pork and Basil Rice with Green Beans and Tamarind

• 300gjasmine rice
• 510mlwater
• 500gpork mince
• 250ggreen beans, trimmed and cut into 3cm lengths
• 1red pepper, deseeded and thinly sliced
• 150gbanana shallots, thinly sliced
• 3garlic cloves, finely chopped
• 1red chilli, thinly sliced
• 30gThai basil leaves, hand-torn
• 2 tbsplight olive oil
• 35gtamarind paste
• 30mlfish sauce
• 15mllight soy sauce
• 15gsoft brown sugar

Method

1. 1Rinse the jasmine rice in a sieve until the water runs mostly clear. Put it in a saucepan with 450ml of the water, bring to the boil, then cover and turn the heat right down.
2. 2Cook for 12 minutes until the water is absorbed and small holes appear across the surface. Take off the heat and leave covered for 5 minutes until fluffy.
3. 3Meanwhile, stir the tamarind paste, fish sauce, soy sauce, brown sugar and the remaining 60ml water together in a small jug until smooth.
4. 4Heat 1 tbsp of the olive oil in a large frying pan or wok over a high heat. Fry the green beans and red pepper for 4 minutes until the beans are bright green with a few dark blisters; tip onto a plate.
5. 5Add the remaining oil and the pork mince to the pan. Fry for 6 minutes until deeply browned in places and steaming hot throughout with no pink remaining, breaking it up only after it has had time to catch on the pan.
6. 6Add the shallots and fry for 3 minutes until softened and lightly golden. Add the garlic and chilli, then cook for 1 minute until fragrant.
7. 7Pour in the tamarind mixture and return the beans and pepper to the pan. Bubble for 2 minutes until the pork is glossy and the sauce clings to it rather than pooling in the pan.
8. 8Fluff the rice with a fork, then fold it through the pork with most of the torn Thai basil for 1 minute until hot. Scatter over the remaining basil and serve straight away.

Per serving

kcal

730

protein

30.7g

fibre

5.5g

carbs

83.6g

fat

30.1g