Spicy Thai-Style Peanutty Double Lean Pork With Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a small pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your mince to the pan (remove the paper if required!) with a pinch of salt and cook for 4-5 min or until nicely browned, breaking it up into large chunks with a wooden spoon

(Doubled your protein? Use 2 pans!)

Meanwhile, peel and chop your red onion[s] into thin wedges

Trim your green beans

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once the mince has browned, add the onion wedges to the pan with the sliced pepper and trimmed beans

Cook for 4-5 min, stirring occasionally to prevent burning, or until the vegetables have softened and browned

Meanwhile, peel and finely chop (or grate) your garlic

Roughly chop your roasted peanuts

Combine your peanut butter with 150ml [200ml] [250ml] boiled water and mix until fully combined

Add your red Thai curry paste with your soy sauce, chilli flakes (can't handle the heat? Go easy!) and chopped garlic

Stir it all together – this is your peanut sauce

Once the vegetables have softened and browned, add the peanut sauce to the pan and give everything a good mix up

Bring to the boil, then reduce the heat to medium and cook for a final 2-3 min or until the sauce has thickened, the beans are tender with a bite and the mince is cooked through (no pink meat!) – this is your spicy Thai-style peanutty XL mince