This is a brilliant dish that just explodes with flavour. It has an amazing fragrant flavour that has just the right amount of spice for anyone. It’s one of the best Thai dishes I’ve cooked in a while.
I strongly advise you to make the RED CURRY PASTE in advance. Minced pork is just one of the dishes you can create with this recipe, so the paste you make will last ages if you freeze it in 1 1/2 tablespoon portions. Try the same recipe with thin strips of pork, chicken, lamb, beef or even prawns. It’s also good with a firm fish, such as flathead or monkfish. It’s a really versatile dish that works with pretty much any meat or vegetable! I would live on it if I could – I’m sure millions of Thai people DO!
RECIPE: (serves 2)
2 tablespoons peanut oil
1 small onion (peeled, halved and sliced)
1 cup French beans
1 1/2 tablespoons red curry paste
250g pork mince
3 lime leaves (thinly sliced)
1 tablespoon fish sauce
1/2 cup coconut milk
1 tablespoon light soy sauce
4 tablespoons fresh coriander (chopped)
Heat the oil in a wok until hot. Fry over a high heat the onion and French beans for 1-2 minutes. Add the curry paste and fry for 1 minute. Add the mince then stir fry for 1-2 minutes, breaking up any lumps with the back of your spoon. Add the lime leaves, fish sauce, soy sauce and coconut milk and simmer for 1 minute. Remove from the heat and stir in the coriander just before serving.
Serve with boiled rice or noodles.