Creamy Coconut Pork and Green Bean Curry

clock 10 minutes + 30 minutes bowl Serves 4
Spring Curry Pork Thai
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Ingredients

  • 1 Tbsp peanut oil
  • 600g pork fillet, cut into 2cm pieces
  • 1 large brown onion, sliced thinly
  • 1/4 cup Thai red curry paste
  • 1 red capsicum, sliced thinly
  • 150g green beans, sliced in half
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • 1/3 cup fresh coriander leaves
  • 2 cups steamed rice, to serve
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Method

  • 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.

  • 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.

  • 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.

  • 4. Return pork and any juices to the pan with the coconut milk and heat through. Stir in half of the coriander leaves.

  • 5. Serve curry sprinkled with remaining coriander leaves and steamed rice.

  • PER SERVE

  • • Energy 2750Kj • Protein 36g • Total Fat 43g • Saturated Fat 25g • Carbohydrates 29g • Sugars 9g • Sodium 320mg

  • Dietary and nutritional info supplied by NZ Nutrition foundation.

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