• 1½–2 tablespoons sunflower oil
  • 2–3 tablespoons Red Curry Paste (see page 94)
  • 375 g (12 oz) pork fillets, finely sliced
  • 250 g (8 oz) snake beans or green beans, cut into 2.5 cm (1 inch) diagonal lengths
  • 15 g (½ oz) coconut, palm or brown sugar, or 1 tablespoon clear honey
  • 750 g (1½ lb) cooked Jasmine Rice (see page 126), refrigerated overnight
  • 1½ tablespoons fish sauce
  • 3–4 kaffir lime leaves, finely shredded, to garnish

Heat the oil in a wok or large frying pan and stir-fry the curry paste over a medium heat for 3–4 minutes or until fragrant.

Add the pork and stir-fry for 4–5 minutes. Add the beans and sugar or honey and stir-fry for another 4–5 minutes.

Add the rice and fish sauce and stir-fry for 3–4 minutes more. Taste and adjust the seasoning.

Spoon on to 4 warm serving plates and garnish with kaffir lime leaves.

Like This? Try These
More on Food