Prep time: 15 minutes
Cook time: 45 minutes
Calories per serving: 389 (excluding crackling strips)
Cost per serving: £ 1.14
1 x aubergine
1 can (400g) chopped tomatoes
100g creamed coconut
300g green beans
2 heaped teaspoons thai green curry paste
1 tablespoon oil
salt to taste
Roughly chop the onions and cut the aubergine into cubes, it doesn’t matter too much about the size of the cubes it’s up to you how chunky you prefer the curry. Then top and tail the green beans.
If you have bought a joint of pork with the skin on remove the skin and cut pork into bite sized cubes.
Heat the oil in a large pan on a medium heat and add the onions. Cook them for a couple of minutes until they begin to brown and then add the aubergine.
Cook for another few minutes until the aubergine soaks the remaining oil and begins to brown also.
Add the chopped tomatoes, curry paste, and pork. Stir until the paste and tomatoes have blended and covered everything and the coconut has cooked down into the sauce also.
Simmer for 25 minutes then add the green beans. Simmer for another 20 minutes until the pork is cooked through. If you use frozen beans then either thaw them in some warm water prior to adding them or increase the overall cook time by at least 10 minutes more to compensate for the cooking temperature drop.
While the curry is cooking boil some water and add the rice. Simmer for about 15 mins until soft.
Cut the pork skin into thin strips and cook/grill until crispy.
Use frozen beans to bring down price to under £1 !! You can use microwave rice as an option but this can increase the price a little (approx 40p per serving) but will save you time cooking the rice. I have cooked microwave rice on the stove by adding about 30 -40 mls of water and gently warming on a low heat. Ideal if you do not have a microwave.
You can substitute prawns, chicken or beef for this recipe too.