Red Pork Curry With Green Beans
This aromatic Thai green curry with pork and green beans is a flavorful and hearty dish that is perfect for a cozy dinner. The tender pork slices are cooked in a fragrant and creamy coconut milk broth infused with red Thai curry paste, ginger, and a touch of sweetness. The addition of crunchy green beans and palm hearts adds a delicious contrast of textures, while the fresh basil and coriander leaves provide a burst of herbaceous aromas. Serve this curry with rice noodles for a satisfying meal that's sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 250g green beans , trimmed
- 1 tbsp vegetable oil
- 4 tsp red Thai curry paste
- 1 tbsp finely chopped root ginger
- 500g pork fillets , 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
- 1 large lime , grated zest and juice
- a handful each of basil and coriander leaves
Instructions
- Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 396 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 2.29 milligram of sodium
Comments
No comments found.