Panang Curry with Pork and Green Beans
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Ingredients
- 450 g pork loin steaks, thinly sliced
- 3 tbsp panang curry paste
- 400 ml coconut milk
- 120 g fine green beans, trimmed
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 20 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 28.2 g
- Carbohydrate
- 10 g
- of which sugars
- 7.2 g
- Fat
- 33.6 g
- of which saturates
- 21.8 g
- Fibre
- 2.7 g
- Salt
- 2.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the panang curry paste in a splash of the coconut milk in a wide pan for 2 minutes until fragrant and the oil starts to separate.
- 2
Add the pork and stir-fry for 4 minutes until it changes colour on the outside.
- 3
Pour in the rest of the coconut milk and the kaffir lime leaves, then simmer for 10 minutes, stirring now and then, until thickened and the pork is cooked through with no pink remaining.
- 4
Add the green beans and simmer for 5 minutes until just tender.
- 5
Season with the fish sauce and palm sugar.
- 6
Scatter with the roasted peanuts and serve with jasmine rice.
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