Thai Pork with Spicy Green Beans

• 3/4 pounds Green Beans, Ends Removed Then Cut Into 2-inch Pieces
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Grapeseed Oil
• 3 Tablespoons Curry Paste (Prik King, Massaman, Panang, Or "red")
• 1 pound Boneless Pork Loin, Very Thinly Sliced Into 2-inch Strips
• 1/2 cups Fat Free Chicken Broth
• 2 Tablespoons Fish Sauce
• 4 whole Wild Lime Leaves, Quartered (optional)
• 1 Tablespoon Palm Or Brown Sugar
• 1 whole Lime, Cut Into Wedges (for Serving If Not Using Lime Leaves)

1. Bring a pot of water to a boil and toss in your green beans.
2. Let them cook for about 3 minutes, then strain and rinse with cold water.
3. Set aside.
4. Heat the sesame and grapeseed oil over medium-low in a large skillet.
5. Add the curry paste and stir for 2-3 minutes until the paste is well combined with the oil.
6. Use the back of a wooden spoon to work the two together.
7. Turn the heat up to medium-high and add the pork strips.
8. Stir the pork around to evenly coat in curry paste for a minute or two, then add in the broth, fish sauce, wild lime leaves (if using) and palm sugar.
9. Stir well to combine.
10. Add the green beans to the pan and saute for another 3 minutes.
11. Serve with lime wedges and lots of jasmine rice!

green beans, sesame oil, grapeseed oil, curry, chicken broth, fish sauce, lime leaves, brown sugar, lime

Taken from tastykitchen.com/recipes/main-courses/thai-pork-with-spicy-green-beans/ (may not work)