• 1 tablespoon groundnut oil
  • 2–3 tablespoons Thai red curry paste (see page 17)
  • 375 g (12 oz) lean pork fillet, finely sliced
  • 250 g (8 oz) snake beans or French beans, cut into 2.5 cm (1 inch) lengths
  • 15 g (½ oz) palm sugar or brown sugar
  • 750 g (1½ lb) cold cooked jasmine rice
  • 1½ tablespoons Thai fish sauce
  • salt
  • 3–4 kaffir lime leaves, finely shredded, to garnish

Heat the oil in a wok or large frying pan over a medium heat and stir-fry the curry paste for 3–4 minutes or until fragrant. Add the pork and stir-fry for 4–5 minutes.

Add the beans and sugar, stir-fry for another 4–5 minutes, then add the rice and fish sauce and stir-fry for 3–4 minutes more. Season to taste, divide between 4 warmed serving plates and garnish with shredded lime leaves.

Like This? Try These
More on Food