Red pork curry with green beans

Contains pork – recipe is for non-Muslims only
You can make this curry a day ahead – it’s a classic dish, full of spicy flavour

  • Ready in 30-40 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 396
  • fat 26g
  • saturates 16g
  • carbs 10g
  • sugars 1g
  • fibre 2g
  • protein 32g
  • salt 2.29g


  • 250g green bean, trimmed
  • 1 tbsp vegetable oil
  • 4 tsp red Thai curry paste
  • 1 tbsp finely chopped root ginger
  • 500g pork fillet, thinly sliced
  • 300ml vegetable stock
  • 2 tbsp fish sauce (nam pla)
  • 1 tsp light muscovado sugar
  • 400ml can coconut milk
  • 400g can palm hearts, drained, rinsed and sliced
  • 1 large lime, grated zest and juice
  • a handful each of basil and coriander leaves


  1. Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.

  2. Heat 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.

  3. Add 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.

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