2 Tbls Peanut Oil
600g Colcom Pork Fillet, sliced into strips
1 large onion, thinly sliced
¼ cup Red Thai Curry Paste
1 large Red Pepper, thinly sliced
150g Green Beans, topped and tailed and cut into lengths
400g can chopped Tomatoes
400ml (1 2/3 cups) Coconut Milk
Handful of fresh Coriander leaves
Rice of your choice to serve
- Heat half the oil in a large skillet over high heat. Cooked the pork strips in batches until browned and just cooked through. Remove from the pan.
- Heat the remaining oil over medium heat. Sauté the onion, stirring until soft. Add the curry paste and cook until fragrant. Add the red pepper, green beans and tomatoes, bring gently to a simmer. Cook uncovered for 5 minutes or until beans are tender and the mixture has thickened slightly.
- Return the pork and any juices to the pan with the coconut milk and heat through. Check seasoning and adjust.
- Stir through half the coriander leaves.