Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Red-curry pork with crisp beans — Thailand.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 500 g pork mince (ground pork)
- 1 tbsp red curry paste
- 200 g green beans, chopped
- 3 garlic cloves
- 1 chilli
- 1 tbsp fish sauce and lime
- 1 tbsp oil
- Thai basil, to serve
- Cauliflower rice, to serve
Method
- Heat the oil in a wok over a high heat and fry the curry paste for 1 minute, until fragrant.
- Add the pork mince and stir-fry for 5 minutes, breaking it up, until browned.
- Add the green beans, garlic and chilli and stir-fry for 4 minutes, until the beans are just tender but still crunchy.
- Stir in the fish sauce and a squeeze of lime. Taste — it needs no extra salt.
- Scatter with Thai basil and serve over cauliflower rice.
Swaps and tips
Check the curry paste has no added sugar. The green beans keep their crunch and add fibre.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 5 g | 3 g | 32 g | 465 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
