Ingredients Jump to Instructions ↓

  1. 400g pork fillet, sliced

  2. 1 tablespoon peanut oil, approximately

  3. 1 tablespoon good quality red curry paste

  4. 250g snake beans cut into 5cm lengths

  5. water

  6. 2 kaffir lime leaves, finely shredded

  7. 1-2 tablespoons fish sauce

  8. 2 teaspoons soy sauce

  9. 2 teaspoons white sugar

  10. coconut cream, to garnish

  11. coriander sprigs to garnish

  12. steamed long-grain rice, to serve

Instructions Jump to Ingredients ↑

  1. Bring a medium sized pot of water to the boil. Plunge in the pork and remove when water returns to the boil. Drain, reserving pork and discarding water.

  2. Heat oil in a wok or heavy based frying pan until smoking. Add curry paste and stir fry for 30 seconds. Add pork and stir fry quickly until browned.

  3. Add beans and a splash of water. Continue stir frying for 2 minutes or until beans are tender. Toss through lime leaves, fish and soy sauces and sugar.

  4. Garnish with coconut cream and coriander sprigs.

  5. Serve immediately with rice.


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