• 2 tablespoons olive oil
  • 4 boneless pork steaks, cut into bite-sized pieces
  • 2 tablespoons Thai green curry paste (see page 196)
  • 400 ml (14 fl oz) coconut milk
  • 100 g (3½ oz) green beans
  • 200 g (7 oz) can water chestnuts, drained, rinsed and cut in half
  • juice of 1 lime, or to taste
  • 1 handful of coriander leaves

Heat the oil in a large saucepan, add the pork and cook, stirring, for 3–4 minutes until browned all over. Add the curry paste and cook, stirring, for 1 minute until fragrant.

Add the coconut milk, stir and reduce the heat to a gentle simmer. Cook for 10 minutes, then add the beans and water chestnuts. Cook for a further 3 minutes.

Remove from the heat, add lime juice to taste and stir through the coriander. Serve immediately with boiled rice.

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