Red Curry Pork with Beans | KTA Super Stores
This is one of Chef Grant's favorite Fall dishes to make. As the weather cools down and there is an abundance of long beans or string beans, eating this dish warms the body and soul!
Ingredients
- 2 Tbsp coconut cream or salad oil
- 1 lb thinly sliced pork shoulder
- 8 pieces long beans (cut into 3" long pieces)
- 2 Tbsp red curry paste
- 5 kafir lime leaves (chiffonade)
- 2 Tbsp fish sauce
- 2 Tbsp palm sugar
- 1/4 cup beef stock
- 1/4 cup coconut cream (for garnish)
- 1 pieces red chile or ¼ red bell pepper (sliced thinly or julienne for garnish)
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