500g (1 lb) pork fillet, thinly sliced
1 tbsp vegetable oil
1 tbsp Marion’s Kitchen Thai Red Curry Paste
300g (10.5 oz) green beans, cut into 3cm (just over 1”) lengths
5 makrut lime leaves
2 tsp fish sauce
1 tsp white sugar
steamed rice, to serve
Velveting marinade:
1 tbsp vegetable oil
1 tbsp Marion’s Kitchen Thai Red Curry Paste
1 tsp fish sauce
½ tsp bicarbonate of soda (baking soda)
2 tsp cornflour (cornstarch)
¼ tsp ground white pepper
Amazing
Made this recipe a few times now an it’s perfect everytime, i definitely recommend it.