Quick & Easy

Thai pork curry with pickled snake beans

Rich and fragrant Thai pork curry with pickled snake beans from Australian Women's Weekly.
Thai pork curry with pickled snake beans


Pickled cucumbers


1.Make pickled snake beans; cover, refrigerate 3 hours before serving. Place beans in medium heatproof bowl. Stir the salt, water, vinegar and sugar in small saucepan over heat until sugar dissolves; bring to the boil. Remove from heat; cool 10 minutes. Pour over beans.
2.Bring half of the coconut milk and the water to the boil in medium saucepan. Add pork; bring to the boil. Reduce heat; simmer, uncovered, about 1 hour or until tender. Remove pan from heat; cool pork in liquid.
3.Heat coconut cream in large saucepan about 10 minutes or until fat separates from cream. Add paste; cook, stirring, 10 minutes. Stir in sugar and sauce, add 1 cup pork cooking liquid (discard the rest). Stir in remaining coconut milk, lime leaves, bamboo shoots and drained pork; simmer, uncovered, until heated through.
4.Stir basil and coriander through curry off the heat just before serving, sprinkle with chilli; serve with pickled snake beans.

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