Red Pork Curry With Green Beans

Ingredients

• 250g green beans, timmed
• 1 tbsp vegetable oil
• 4 tbsp Thai curry paste (Bart’s)
• 500g pork fillet, thinly sliced
• 300ml vegetable stock
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 400ml can coconut milk
• 400g can palm hearts, drained, rinsed and sliced
• grated zest and juice of 1 large lime
• handful basil and coriander

Method

1. Cook the beans for 5 mins, drain and refresh under running cold water. Put aside.
2. Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out.
3. Tip in the pork and stock and bring to the boil, then simmer for 5 mins.
4. Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for another 5 mins, adding the beans halfway through.
5. Throw in the basil and the coriander.