Red pork curry with green beans

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• Kedgeree

  01 November 2007

  Kedgeree rated and commented on this recipe

  

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

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• lipstick

  02 January 2008

  lipstick rated and commented on this recipe

  

  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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• EmmaD

  18 January 2008

  EmmaD rated and commented on this recipe

  

  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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• Shoobles

  14 September 2008

  Shoobles rated and commented on this recipe

  

  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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• Katharine

  05 January 2009

  Katharine rated and commented on this recipe

  

  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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• Lauren Ricci

  21 August 2009

  Lauren Ricci rated and commented on this recipe

  

  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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• tillie

  21 January 2010

  tillie rated this recipe

  

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• Pearle3

  26 November 2010

  Pearle3 rated and commented on this recipe

  

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

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• zhagan

  28 January 2011

  zhagan commented on this recipe

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

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• Pim

  05 May 2011

  Pim commented on this recipe

  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.

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• zhagan

  12 August 2011

  zhagan rated and commented on this recipe

  

  yum

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• The Cherub

  24 August 2011

  The Cherub rated and commented on this recipe

  

  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.

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• Kat

  20 September 2011

  Kat rated and commented on this recipe

  

  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!

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• jessicah

  10 November 2011

  jessicah rated and commented on this recipe

  

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

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• ciccina

  27 November 2011

  ciccina rated and commented on this recipe

  

  Made this twice already, love it!

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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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Difficulty and servings

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

396 kcalories, protein 32g, carbohydrate 10g, fat 26 g, saturated fat 16g, fibre 2g, sugar 1g, salt 2.29 g

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