Thai Pork & Lemongrass Rice

Thai Pork & Snow Pea Lemongrass Rice

Have dinner on the table in just 30 minutes with this tasty Thai-inspired dish.
  • 15 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 2 People


  • 115 g packet Continental Rice Thai Coconut & Lemon Grass
  • 1 1/4 cups (310mL) hot water
  • 1 tablespoon oil
  • 250 g lean pork mince
  • 2 tablespoons Thai red curry paste
  • 125 g snow peas, diagonally halved
  • 1/2 cup frozen peas, thawed
  • 2 teaspoons fish sauce
  • 1/4 cup roughly torn basil leaves
  • 2 tablespoons dry roasted cashews
  • 1 red chilli, thinly sliced

  1. Place rice packet contents, water and 1 teaspoon oil in a saucepan. Bring to the boil, stirring. Reduce heat, and simmer, covered, for 10 minutes stirring regularly or until water is absorbed and rice is cooked. Remove from heat. Stir, replace lid and stand for 2 minutes.

  2. Meanwhile heat a wok, or large non-stick frying pan, over high heat. Add oil and swirl to coat. Add pork and curry paste. Stir-fry for 3 minutes. Add snow peas, peas and fish sauce. Stir-fry for 2 minutes or until tender.

  3. Add cooked rice and basil, and stir-fry until just combined. Divide among serving bowls. Garnished with cashews, chilli and extra basil leaves.

  4. Swap pork mince with chicken or turkey mince.

  5. For a vegetarian option swap pork mince for crumbled firm tofu, use a vegetarian-suitable Thai curry paste and use tamari or soy sauce in place of fish sauce.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 744.81 kcal
Protein (g) 33.69 g
Sugar (g) 9.25 g
Fat (g) 40.64 g
Fibre (g) 4.73 g

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