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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5th Jan, 2009
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!
shubeedoo's picture
14th Sep, 2008
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?
18th Jan, 2008
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!
2nd Jan, 2008
I used green curry paste instead of red for the chilli-phobes in our house and it was delicious. Will definitely make again!
1st Nov, 2007
An old favourite in this house. I sometimes use bean sprouts instead of palm hearts.


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