Curried Pork & Green Beans

Here’s another Blue Apron adaptation! Enjoy!

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Curried Pork & Green Beans
Adapted from Blue Apron
Serves 3 (or 2 hungry people…or 4 light eaters…)

  • 1-2 T. olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1-2″ piece ginger, peeled and minced
  • 2 sprigs Thai basil, leaves picked from stems and coarsely chopped
  • 6-8 oz. green beans (I used the pre-washed bag of French green beans from Trader Joe’s)
  • 1 serrano chile
  • 1 Kaffir lime leaf
  • 10 oz. ground pork (or chicken or turkey if you don’t do pork!)
  • 1 T. red curry paste (Thai kitchen) + dash of turmeric, and curry powder to taste (OR 2 T. yellow curry paste)
  • 1/2 c. water
  • salt and pepper
  • Rice (make separately)

Pulling it all together

  1. Heat oil in a large skillet over medium/medium-high heat. Once warm, add the onion, garlic, ginger, chile, and kaffir lime leaf. Cook 3-5 minutes or until softened, stirring occasionally.
  2. Add the ground pork and season with salt and pepper (a few pinches of both). Break pork up with a spoon/spatula and cook, 5-6 minutes or until pork is cooked through.
  3. Stir in yellow curry paste (or red curry paste) and cook for 30-60 seconds or until well combined. Add the half cup water and the green beans. Stir to combine and reduce heat to low, simmering 2-3 minutes or until everything is well combined.
  4. Taste and add turmeric, curry powder, salt, and pepper to taste. Serve over rice and sprinkle chopped basil leaves on top. Enjoy!
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2 thoughts on “Curried Pork & Green Beans

    • The Serrano is diced (fixed the post, thanks). It can be fairly spicy; if you don’t like spice, you can leave it out or substitute a little green bell pepper and should be fine. Hope you like it!

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