redients

1 pack fresh basil, stalks removed

1 tbsp vegetable oil

4 tsp Bart Spices Thai Red Curry Paste

2cm piece fresh root ginger, peeled and finely chopped

2 cloves garlic, peeled and chopped

1 tsp turmeric

500g Waitrose British Diced Pork

300ml vegetable stock, fresh or from a cube

2 tsp light muscovado sugar

1 tbsp Bart Spices Thai Fish Sauce

4 Bart Spices Dried Kaffir Lime Leaves, or zest and juice of 1 lime

200g green beans, trimmed and cut in half

200ml carton Bart Coconut Cream

Method:-

• Heat the oil in a large pan, add the curry paste, ginger and garlic. Fry gently for 2 minutes. Stir in the turmeric, then add the pork and stir until coated in the spices.
• Pour in the stock, sugar, fish sauce and lime leaves or zest and juice. Bring to the boil, then cover and simmer for 40-45 minutes, until the pork is tender. Taste and season if necessary.
• Cook the beans in boiling water for 5 minutes, then drain and refresh under running cold water. Add the green beans and coconut cream to the curry and stir. Bring to the boil gently, then simmer for 5 minutes. Stir in the basil leaves and serve with Thai fragrant rice.