Thai red pork curry

SERVIN  4  

 Ingredients

 2 tsp oil

 2 tbs red curry paste

 500g Heart Smart diced pork

 270ml light coconut milk

 3/4 cup (185ml) vegetable stock

 500g sweet potato, peeled, cubed

 3 fresh kaffir lime leaves, shredded

 1 bunch snake beans, trimmed, cut into 5cm lengths

 1/4 cup fresh coriander leaves

 Steamed rice, to serve

 Method

1. Step 1

Heat the oil over a medium-high heat in a medium to large saucepan. Add the curry paste. Cook for 30 seconds, stirring constantly or until fragrant. Add the pork and stir-fry just until light golden.

2. Step 2

Add the light coconut milk, vegetable stock, sweet potato and shredded lime leaves. Bring to a simmer and cook over a medium heat for 10 minutes or until the sweet potato is tender. Add the beans in the last 6 minutes of cooking. To serve, roughly tear the coriander leaves into the curry and fold through. Serve with the steamed rice.

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