A simple, spicy and light dish - something a little different to do with pork and beans!
Easy to throw together, really tasty and another one to add to the 'Red Curry Paste' collection. If you prefer, you could substitute chicken, or even turkey. The red pepper is a little tweak just added, when my daughter cooked it with me this week (she's 10 - well, she cooked it for everyone, and I helped her!).
Serves two, easily doubled, or serves more if part of a meal.
Calories: 279 per serving for two people (plus 4 calories if served with shirataki/zero noodles - rinse very well and snip up into very short lengths before cooking). Good served with noodles (whether zero, glass or rice noodles; or courgette/zucchini 'noodles' for around 32 calories a 200g portion) or rice (or cauliflower rice for around 70 calories a 200g portion) to make a main meal. 236 calories a portion if you use the same weight of boneless, skinless chicken breast instead.
- 225g pork fillet (tenderloin), visible fat removed and very thinly sliced 
- 110g fine green beans, trimmed and cut in half (into two shorter lengths, not down the length) 
- 1 red pepper (optional, for a twist, or increase the beans by 50g) 
- 1 tsp oil
- 1 x 15ml tbsp red curry paste (home-made, see my recipe; or bought such as Thai Taste brand and re-calculate the calories – add more paste if you like it hotter!) 
- 1 x 15ml tbsp fish sauce mixed with 1 tbsp water, or to taste 
- 1 tsp sugar (or you could use honey) 
- ½ tbsp light soy sauce (or use tamari for gluten free) 
- ½ tbsp toasted sesame oil (optional) 
- Optional 1/2 tsp cornflour, mixed with 1/2 tbsp cold water 
- Coriander leaves to serve, handful 
Heat the coconut/sunflower etc. oil (not the toasted sesame oil) in a good quality wok or non-stick frying pan, then add the curry paste and cook out for a minute or two until it becomes fragrant.
Add the beans (and pepper if using) and stir-fry over a high heat for three or four minutes, then add the pork and continue to stir fry for another minute or two until just cooked through.
Add the fish sauce and sugar (or honey), and stir-fry until heated through (if you want the sauce to thicken slightly, then add the cornflour mixed with cold water, and toss through until the sauce just clings to the meat and vegetables), then add the soy sauce and sesame oil and serve.
You can serve on top of the noodles or rice, or add the noodles to the pan with the soy sauce and sesame oil (after cooking to instructions). Scatter with coriander, and enjoy.
Tastes naughty, but it's good!
Have you enjoyed this recipe? Please leave me a comment below to let me and others know. Thank you! :)