Thai red pork and bean curry

How to make Thai red pork and bean curry recipe

Serves 4

Preparation time 10 minutes, Cooking time 5 minutes

Ingredients:
2 tablespoons groundnut oil
1½ tablespoons Thai red curry paste
375 g (12 oz) lean pork, sliced into thin strips
100 g (3½ oz) green beans, trimmed and cut in half
2 tablespoons Thai fish sauce
1 teaspoon caster sugar
Chinese chives or regular chives, to garnish

Method:
Heat the oil in a wok or large frying pan over a medium heat until the oil starts to shimmer, add the curry paste and cook, stirring, until it releases its aroma.

Add the pork and beans and stir-fry for 2–3 minutes or until the meat is cooked through and the beans are just tender.

Stir in the fish sauce and sugar and serve, garnished with Chinese chives or regular chives.

For chicken green curry with sugar snap peas, replace the red curry paste with 1½ tablespoons green curry paste, the pork with 375 g (12 oz) sliced chicken breast and the green beans with 100 g (3½ oz) sliced sugar snap peas. Cook as above, adding a dash of lime juice before serving.

Thai red pork and bean curry