GREEN CURRY PORK WITH BEANS
You might be forgiven for thinking these ingredients make for unusual bed fellows, but don’t worry – the resulting meal will be a joy to your tastebuds. Serves 4 - 800g minced chicken, pork or beef
- 1 tbsp freshly minced ginger
- 1 finely chopped red chilli (variety and heat is up to you)
- 2 cloves garlic, crushed
- ½ cup coarsely-chopped coriander
- 1 tbsp peanut oil
- ¼ cup of green curry paste
- 2 400ml cans of coconut milk
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp grated palm sugar, or brown sugar
- 250g beans, topped and tailed and cut into short lengths
Combine the mince, chilli, ginger, garlic and half the coriander in a dish. Taking a spoonful at a time, roll them into balls. To an oiled pan, cook the meatballs in batches until browned. To the pan, add the curry paste and stir it until it releases its aroma then add the coconut milk. Simmer for about 10 minutes, then add the meatballs together with the lime juice, fish sauce, palm sugar and beans. Once the meatballs are cooked through and hot, toss in the rest of the coriander and serve immediately. Serve with roasted pumpkin and chopped peanuts. By Macca, extracted from Camper Trailer Australia issue 28.
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