Red pork curry with green beans

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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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

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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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• yummy stuff

  14 September 2008

  yummy stuff 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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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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Serves 4

Preperation and cooking times

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, salt 2.29 g

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