- 25 g Red Curry Paste
- 500 g Pork fillet
- 130 g Green Beans
- 5 Kaffir Lime leaves
- 200 ml water
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 2 tbsp Vegetable oil
Thinly slice the pork fillet
Cut the green beans into 3cm slices
Slice the red chillies and thinly slice the kaffir lime leaves
Add the oil and curry paste into a wok and bring to a moderate heat and blend until sauce is smooth.
Add the fish sauce, palm sugar and 100ml of water and blend together.
Add the pork slices into the saucepan and stir fry for 5 minutes.
Add the green beans and the rest of the water into the mix and cook for a further 5 minutes.
Turn off the heat and add the red chillies and kaffir lime leaves. Serve hot with freshly made Thai Jasmine rice.
And Mae Jum Thai Red Curry Paste to your basket!
Calories: 242kcal | Carbohydrates: 6g | Protein: 27g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 782mg | Potassium: 586mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1602IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg