Quick and packs a punch with flavour. On the table in 20 minutes.
500g pork mince
200g trimmed fine green beans, chopped into 3cm lengths
1 tsp palm sugar (or light brown soft sugar)
25g pack mint, leaves picked and finely chopped
28g pack coriander, finely chopped
4 red chillies, deseeded and finely chopped
1 lime, juice, plus extra wedges to serve
6 tbsp Cooks’ Ingredients crispy fried onions
handful basil leaves, torn if large
1-2 tbsp nam pla fish sauce
600g cooked sticky rice, to serve
1. Heat a wok or large frying pan over a medium-high heat. Add the pork, beans, sugar, 2 tbsp water and a pinch of salt. Bubble briskly, breaking up the meat with a spoon, until almost all the liquid has evaporated, the beans are just tender and the mince is brown and cooked through with no pink meat (about 5 minutes).
2. Turn off the heat. Stir in the herbs and chillies with the lime juice, half the fried onions and Thai basil, and the fish sauce. Top with the remaining basil and crispy onions. Serve on top of sticky rice with extra lime wedges, if liked.