You can make this curry a day ahead – it’s a classic dish, full of spicy flavour
Total time40 mins
Serves 4
250g green bean, trimmed1 tbsp vegetable oil4 tsp red Thai curry paste1 tbsp finely chopped root ginger500g pork fillet, thinly sliced300ml vegetable stock2 tbsp fish sauce (nam pla)1 tsp light muscovado sugar400ml can coconut milk400g can palm hearts, drained, rinsed and sliced 1large lime, grated zest and juicea handful each of basil and coriander leaves
STEP 1Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.STEP 2Heat 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 3Add 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.
