Thai pork curry with pickled snake beans

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

  • 2 hrs cooking
  • Serves 6
  • Print


Thai pork curry with pickled snake beans
  • 2 3/4 cup (680ml) coconut milk
  • 3 1/3 cup (830ml) water
  • 1.5 kilogram pork shoulder, trimmed, diced into 2cm pieces
  • 1 2/3 cup (410ml) coconut cream
  • 1/3 cup (100g) red curry paste
  • 1/4 cup (65g) grated palm sugar
  • 1/4 cup (60ml) fish sauce
  • 6 fresh kaffir lime leaves, sliced thinly
  • 190 gram can sliced bamboo shoots, drained
  • 1/3 cup coarsely chopped fresh thai basil
  • 1/4 cup coarsely chopped fresh coriander
  • 2 fresh long red chillies, seeded, sliced thinly pickled snake beans
Pickled cucumbers
  • 350 gram snake beans, cut into 5cm lengths
  • 1 cup (250ml) water
  • 1 cup (250ml) white vinegar
  • 1 cup (220g) sugar
  • 2 tablespoon salt


Thai pork curry with pickled snake beans
  • 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.

More From Women's Weekly Food