Red pork curry with green beans

• green bean↗250g g

  trimmed

• vegetable oil↗1 tbsp tbsp
• red Thai curry paste↗4 tsp tsp
• finely chopped root ginger1 tbsp tbsp
• pork fillet↗500g g

  thinly sliced

• vegetable stock↗300ml ml
• fish sauce↗2 tbsp tbsp

  (nam pla)

• light muscovado sugar↗1 tsp tsp
• coconut milk↗400ml can ml

  can

• palm hearts400g can g

  drained, rinsed and sliced

• lime↗1large

  grated zest and juice

• basil and coriandera handful each of

  leaves

Step-by-step instructions

1. 1

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

2. 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. 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.