Serve this fragrant Thai green pork curry with rice, fresh coriander and lime.
- Heat oil in a large non-stick frying pan over a medium-high heat. Add pork and cook for 2 minutes or until browned. Remove from pan.
- Add curry paste to pan and cook, stirring, for 1 minute. Stir in coconut milk and stock. Bring to a simmer and add pumpkin. Cook, partially covered, for 10 minutes. Add pork and cook, uncovered, for a further 5 minutes. Add beans and cook for 5 minutes or until vegetables and pork are tender. Stir in lime juice.
- Meanwhile, cook rice following packet instructions for absorption method.
- Divide rice and curry among plates. Top with coriander and lime wedges.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set