Creamy Coconut Pork and Green Bean Curry

Ingredients
- 1 Tbsp peanut oil
- 600 g pork fillet, cut into 2cm pieces
- 1 large brown onion, sliced thinly
- 1/4 cup Thai red curry paste
- 1 red capsicum, sliced thinly
- 150 g green beans, sliced in half
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 1/3 cup fresh coriander leaves
- 2 cups steamed rice, to serve
Method
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1. In a large non-stick frying pan, heat half of the oil over high heat. Cook pork, in batches, until browned and just cooked through. Remove from pan and set aside.
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2. Heat remaining oil in the same pan over a medium heat. Cook onion, stirring, until soft. Add the curry paste and cook, stirring, until fragrant.
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3. Add the capsicum, beans and tomatoes and bring to the boil. Cook, uncovered, for 5 minutes or until the beans are just tender and the mixture has thickened slightly.
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4. Return pork and any juices to the pan with the coconut milk and heat through. Stir in half of the coriander leaves.
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5. Serve curry sprinkled with remaining coriander leaves and steamed rice.
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PER SERVE
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Energy 2750Kj • Protein 36g • Total Fat 43g • Saturated Fat 25g • Carbohydrates 29g • Sugars 9g • Sodium 320mg
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Dietary and nutritional info supplied by NZ Nutrition foundation.