Thai curry dishes with green beans. The sweet, sour and spicy creamy sauce, even though the curry is slightly hot makes you want to eat more rice.
Ingredients:
500g pork tenderloin, thinly sliced
100g long beans cut in to small pieces
1 long green chili, sliced
400ml coconut milk
5 pcs fresh or dried kaffir lime leaves, torn in half
3 tbsp green curry paste
2 tbsp palm sugar
2 tbsp lime juice
2-3 tbsp fish sauce
2 tbsp vegetable oil
Preparation:
Ingredients:
500g pork tenderloin, thinly sliced
100g long beans cut in to small pieces
1 long green chili, sliced
400ml coconut milk
5 pcs fresh or dried kaffir lime leaves, torn in half
3 tbsp green curry paste
2 tbsp palm sugar
2 tbsp lime juice
2-3 tbsp fish sauce
2 tbsp vegetable oil
Preparation:
1. Heat the oil in a copper saute pan or wok, stir fry the green curry paste over medium to low heat for a few minutes or until fragrant.
2. Add the pork to the pan and stir for 5 minutes or until no pink remains.
3. Add the coconut milk to the pan.
4. Stir well and close with a lid, gently cook on a low flame till almost done.
5. Open the lid and add lime leaves, fish sauce, palm sugar and lime juice.
6. Add the beans and chili, stir and cook for a few minutes more or until vegetable are crisp tender.
7. Taste and adjust the seasoning, spoon into a serving bowl and serve with steamed Thai jasmine rice.
