Thai Pork & Rice

Pour the rice into a pan and cover with 600ml boiling water. Season with salt, stir and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.

Meanwhile, peel the onions and chop them into small pieces. Trim the spring onions and slice thinly. Wash and trim the green beans, then chop them into thirds. Heat a drizzle of olive oil in a large pan and add the green beans to stir-fry for 5 minutes until tender. Once cooked, transfer the beans onto a plate for later.

Using the same pan, add another drizzle of olive oil and add the pork mince. Break up the pork mince using a wooden spoon and stir-fry on high heat for 5 minutes until brown. Once cooked through, drain the excess fat and add the onions and spring onions. Then, crush in the garlic using a crusher. Add 2 tbsp red Thai curry paste, stir and cook for a further 3 minutes until the onions and garlic have softened.

Add the beans back into the pan along with 4 tsp of honey, a splash of water and three-quarters of the coriander leaves. Give everything a good stir and then portion into four bowls, along with the rice. Finally, scatter over the remaining coriander leaves to serve.