500g Pork tender loin (fillet), sliced into strips
3 tbs Thai green curry paste
2 tbs Light olive oil
3 Green chillies, de-seeded and sliced
300g Green beans – cut to 3cm lengths
125ml Coconut milk
3 tbs Nam pla (fish sauce)
1 tsp palm sugar
The juice of 1 lime
1-2 tbs of tinned or fresh green peppercorns*
Small handful of basil leaves
Lime cheeks to garnish
Combine the pork and the curry paste in a bowl, cover and refrigerate for 2hrs.
Heat half the oil in a wok or heavy based sauté pan. Add the pork and stir fry for 3-4 min or until just cooked. Remove the pork from the pan and set aside.
Add the remaining oil to the pan, still on a high heat, stir fry the chilli and green beans for 2 mins. Add the coconut milk, nam pla, palm sugar, lime juice and green peppercorns – stir to combine. Add the pork and any juices to the wok and cook for another 3-4 mins.
Serve in warmed bowls with sticky jasmine rice, torn basil and lime cheeks on the side.
This is a very quick last minute dish, it presents well and is so tasty. Perfect mid week dinner for when you have run out of steam! It freezes incredibly well, I double the recipe usually and pop half in a tupperware in the freezer for another time. Enjoy!
*fresh green peppercorns can be found at most asian supermarkets in the fridge section.