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Quick, easy and very tasty. I find the strength of curry paste varies loads depending on the brand. Thai Taste is a good imported one, Barts etc tend to be a bit wishy-washy so you might need to use more.
Ingredients
Makes 2 servings
- 1 generous tbspn red curry paste
- 350g pork fillet, cut into small bite-sized pieces.
- 10-12 kaffir lime leaves, stems removed
- 250 g fine beans, cut into 2.5 cm pieces
- 2-3 fresh red chillis, seeded and cut into strips.
- 1 tspn palm sugar
- 1 tbspn white sugar
- 60 ml fish sauce
- Thai basil leaves
Preparation
Heat 2 tbspns oil in a wok, add the curry paste and cook 1-2 minutes til frangrant.
Add meat and stirfry 2-3 minutes til opaque.
Add lime leaves, beans, chillis. Cook stirring frequently for 2-3 minutes.
Add palm sugar to edge of wok so it melts before stirring in.
Add white sugar, fish sauce and thai basil. Stir together well to heat through and serve.
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