1. Place half the onion in a mini food processor with the lemon grass, garlic, chilli and turmeric. Whizz to make a paste.
2. Heat the oil in a large heavy-based pan over a medium heat. Add the paste and remaining onion. Fry, whilst stirring, for 5 minutes.
3. Stir in the coconut milk and bring up to a simmer. Add the pork and beans. Simmer for 3-4 minutes, until the pork is cooked.
4. Stir the sugar, fish sauce and lime juice into the curry. Serve on freshly cooked rice, if liked.
Taste the curry after you add the sugar, fish sauce and lime juice in step four. You may want to add a little more of some or all of them to suit your personal taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 773 (91%)|
|Amt Per Serving||% DV|
|Total Fat 85.9g||115 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 33.3g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 67.5mg||21 %|
|Sodium 867.2mg||30 %|
|Potassium 534.6mg||14 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 12.6g|
|Protein 9.4g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 854
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.