Fried Rice with Panang Curry
This curry-spiced version of a classic Thai curry. Instead of the usual serving with cooked rice, it’s a stir-fry with rice, which has a great combination of hot and spicey dish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vickypee.com.
Ingredients
- 100g green beans, cut into 1-inch long
- 3 tablespoons vegetable oil
- ¼ teaspoon palm sugar
- 2 large red fresh chilis, sliced
- 1 tablespoon fish sauce
- 1 tablespoon Thai panang curry paste
- 1 cup coconut milk
- 150g jasmine rice
- 120 pork fillets, slice thinly into strips
- 3 free-range eggs
- 3 kaffir lime leafs, very finely sliced
- ¼ cup water
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