By Mary Cadogan
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
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.
Red Pork Curry with Green Beans