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Red pork curry with green beans

Red pork curry with green beans

A star rating of 4.4 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 30-40 minutes
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal396
fat26g
saturates16g
carbs10g
sugars1g
fibre2g
protein32g
salt2.29g
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Ingredients

  • 250g green bean , trimmed
  • 1 tbsp vegetable oil
  • 4 tsp red Thai curry paste
  • 1 tbsp finely chopped root ginger
  • 500g pork fillet , 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
  • 1large lime , grated zest and juice
  • a handful each of basil and coriander leaves

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.4 out of 5.15 ratings
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