World Cuisine

  • 2 tablespoons groundnut oil
  • 1½ tablespoons ready-made or homemade Thai red curry paste (see page 80)
  • 375 g (12 oz) lean pork, sliced into thin strips
  • 100 g (7 oz) French beans, topped and cut in half
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 teaspoon caster sugar
  • Chinese chives or regular chives, to garnish

Heat the oil in a wok over a medium heat until the oil starts to shimmer. Add the curry paste and cook, stirring, until it releases its aroma.

Add the pork and French beans and stir-fry for 2–3 minutes until the meat is cooked through and the beans are just tender.

Stir in the fish sauce and sugar and serve, garnished with Chinese chives or regular chives.

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