Name: Thai pork curry with pickled snake beans
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook