Name: Red pork curry with green beans
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 250g green bean trimmed; 1 tbsp vegetable oil; 4 tsp red Thai curry paste; 1 tbsp finely chopped root ginger; 500g pork fillet thinly sliced; 300ml vegetable stock; 2 tbsp fish sauce (nam pla); 1 tsp light muscovado sugar; 400ml can coconut milk; 400g can palm hearts drained, rinsed and sliced; 1large lime grated zest and juice; a handful each of basil and coriander leaves

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Red pork curry with green beans

Red pork curry with green beans

Mary Cadogan

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Serves 4

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 4.5 out of 5.18 ratingsRate

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You can make this curry a day ahead - it's a classic dish, full of spicy flavour

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Ingredients

Nutrition

Units:

MetricUS

250g green bean

trimmed
1 tbsp vegetable oil
4 tsp red Thai curry paste
1 tbsp finely chopped root ginger
500g pork fillet

thinly sliced
300ml vegetable stock
2 tbsp fish sauce

(nam pla)
1 tsp light muscovado sugar
400ml can coconut milk
400g can palm hearts

drained, rinsed and sliced
1large lime

grated zest and juice
a handful each of basil and coriander

leaves

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Nutrition: per serving

kcal396
fat26g
saturates16g
carbs10g
sugars1g
fibre2g
protein32g
salt2.29g

Method

step 1

Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.
step 2

Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out. Tip in the pork and stock, bring to the boil, then simmer for 5 minutes.
step 3

Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for a further 5 minutes, adding the beans halfway through. Throw in the basil and coriander and serve with rice noodles.

Recipe from Good Food magazine, September 2002

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A star rating of 4.5 out of 5.18 ratings

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