How to make it

  • Heat 1 tbsp oil in a skillet/wok over high heat until almost smoking. Add the marinated pork and fry until browned. Remove from pan into a bowl and set aside.
  • Put the ginger and shallots in the same skillet/wok and saute for 2 minutes. Add the shrimp paste, red curry paste and tamarind puree. Stir for another minute.
  • Add the coconut milk, brown sugar and tamari sauce and bring to a boil (sauce should thicken slightly). Add back the pork and blanched beans and simmer for 5 minutes. Finish with the cilantro.
  • Serve over coconut jasmine rice and side of mango salad.

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