Red pork curry with green beans

Red pork curry with green beans

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30-40 minutes

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.

396 kcalories, protein 32g, carbohydrate 10g, fat 26 g, saturated fat 16g, fibre 2g, salt 2.29 g

Recipe from Good Food magazine, September 2002.

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Latest comments and suggestions

  • 01 November 2007

    Kedgeree rated and commented on this recipe

    5 stars

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

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  • 02 January 2008

    lipstick rated and commented on this recipe

    4 stars

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

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  • 18 January 2008

    EmmaD rated and commented on this recipe

    4 stars

    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!

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  • 14 September 2008

    Shoobles rated and commented on this recipe

    5 stars

    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?

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  • 05 January 2009

    Katharine rated and commented on this recipe

    4 stars

    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!

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  • 21 August 2009

    Lauren Ricci rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30-40 minutes

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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396 kcalories, protein 32g, carbohydrate 10g, fat 26 g, saturated fat 16g, fibre 2g, salt 2.29 g

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