Red pork curry with green beans

Red pork curry with green beans

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(14 ratings)

Ready in 30-40 minutes


Serves 4
You can make this curry a day ahead - it's a classic dish, full of spicy flavour

Nutrition and extra info


  • kcal396
  • fat26g
  • saturates16g
  • carbs10g
  • sugars1g
  • fibre2g
  • protein32g
  • salt2.29g
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  • 250g green bean, trimmed
  • 1 tbsp vegetable oil
  • 4 tsp red Thai curry paste
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 1 tbsp finely chopped root ginger
  • 500g pork fillet, thinly sliced
  • 300ml vegetable stock
  • 2 tbsp fish sauce (nam pla)
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tsp light muscovado sugar
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 400g can palm hearts, drained, rinsed and sliced
  • 1 large lime, grated zest and juice



    The same shape, but smaller than…

  • a handful each of basil and coriander leaves


  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.

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Comments, questions and tips

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mrsjroberts's picture
26th May, 2016
Blooming gorgeous! I didn't use the palm hearts and I used half fat coconut milk to reduce the calories. I also served as a broth (no rice or noodles). Fantastic - it will be a regular in our house!
27th Nov, 2011
Made this twice already, love it!
10th Nov, 2011
delicious dish, I couldn't find palm hearts so just omitted them and it was still great, then again I love thai food!
20th Sep, 2011
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
24th Aug, 2011
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.
12th Aug, 2011
5th May, 2011
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.
28th Jan, 2011
A new fav in our house. The second time I cooked this I added shallots which made it taste even better
26th Nov, 2010
Sounds wonderful, but my husband is allergic to Coconut Milk what could I use instead please?
21st Aug, 2009
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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