Thai Chili Coconut Pork Smash Patties with Zesty Rice and Green Beans

Get ready for a flavor-packed dinner that’s as fun to make as it is to eat! These pork smash patties are inspired by the bold, smash-and-sizzle technique, giving you juicy, crispy-edged patties in no time. Coated in a sweet and spicy Thai chili coconut sauce, they’re served over zesty lime rice alongside tender roasted green beans.

Perfect for a weeknight adventure, this dish comes together quickly with simple ingredients. The combination of savory pork, creamy coconut and a kick of chili will have everyone reaching for seconds. Top it all off with roasted peanuts for a satisfying crunch!

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil it.
2. Cook rice: In a small pot, combine 1/2 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Prepare green beans: Trim ends and toss with 1 tsp oil, salt and pepper. Spread on one side of the prepared baking sheet.
4. Make pork patties: In a bowl, combine ground pork, panko, 1 tsp grated ginger, 1/2 tsp salt and 1/4 tsp pepper. Mix gently. Divide into 4 equal portions and shape into balls. Place on the other side of the baking sheet and smash each ball flat into a patty (about 1/2-inch thick).
5. Roast: Place baking sheet in oven and roast for 12-15 minutes, until pork is cooked through (internal temp 160°F) and green beans are tender.
6. Make sauce: While roasting, in a small saucepan, combine coconut milk, sweet Thai chili sauce, 1 tsp sugar and a pinch of salt. Simmer over medium heat, stirring, until slightly thickened, about 3-4 minutes. Remove from heat and stir in 1 tbsp butter until melted.
7. Prepare zesty rice: Zest the lime and squeeze juice. When rice is done, stir in lime zest, juice and a pinch of salt.
8. Assemble: Divide rice among plates. Top with pork patties and drizzle with coconut chili sauce. Serve green beans alongside and sprinkle with chopped peanuts.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well. Just be sure to cook to an internal temperature of 165°F.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and check that your sweet Thai chili sauce is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.