Red pork curry with green beans

Red pork curry with green beans

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(13 ratings)

By

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Cooking time

Ready in 30-40 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
396
protein
32g
carbs
10g
fat
26g
saturates
16g
fibre
2g
sugar
1g
salt
2.29g

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

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Method

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

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ciccina's picture
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Made this twice already, love it!

PurpleBee's picture
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delicious dish, I couldn't find palm hearts so just omitted them and it was still great, then again I love thai food!

katbebbington's picture
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A really great recipe. The tinned palm hearts (which I found in Sainsburys) were quite soft so I only put them in for the last few minutes to heat up. Absolutely devine on a cold night!

thecherub's picture
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This was delicious I halved all the ingredients and made it for 2 and it was perfect. The only change I made was to use chopped courgettes rather than palm hearts (because I had courgettes and not palm hearts) Will definately make again it's a firm favourite already.

zhagan's picture
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yum

psangtian's picture

As a Thai I can suggest, if you can't have coconut milk, try with soymilk!.. It is also low in fat.
For palm hearts, we never use it for the curry, so I would change to bamboo shoot or eggplant instead.

zhagan's picture
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A new fav in our house. The second time I cooked this I added shallots which made it taste even better

pearle3's picture
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Sounds wonderful, but my husband is allergic to Coconut Milk what
could I use instead please?

lauren_ricci's picture
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Shoobles: So lovely and tasty! Used 2 tsp Barts Green Thai Curry Paste and had no palm hearts or basil so added finely sliced carrots and courgette. Tasted divine and everyone loved it...but then I am a Thai Food Lover!

kfurber's picture
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I was rather dubious about this whilst it was cooking, as it was looking rather runny, but it thickened up well and turned out absolutely delicious! Was unable to get hold of palm hearts so used artichoke hearts rinsed thoroughly and chopped, which worked out surprisingly well!

shubeedoo's picture
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I tried the recipe last week for mself and a couple of friends. It was a complete success - delicious and so easy to cook! I would definitely do this again. I do have just one question, I couldn't find any pallm hearts so omitted them (and it tasted just great) but can anyone suggest what I could replace them with?

emmadaly's picture
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A firm favourite for a Friday night treat and have used for friends as is easy but packed with flavour. Wish palm hearts were easier to come by, now can only get in Waitrose!

annachild's picture
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I used green curry paste instead of red for the chilli-phobes in our house and it was delicious. Will definitely make again!

susiem's picture
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An old favourite in this house. I sometimes use bean sprouts instead of palm hearts.

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