Thai Pork & Green Bean Stir Fry

While the rice is cooking, thinly slice the red onion. Trim the green beans and slice into thirds. Roughly chop the coriander. Pick and roughly chop the mint leaves. Finely grate the ginger.

In a small bowl, combine the soy sauce, brown sugar, water (for the sauce) and a good squeeze of lime juice. Slice the remaining lime into wedges.

In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the red onion, ginger, and remaining garlic. Stir fry until fragrant, 2 minutes. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the yellow curry paste (see ingredients list) and cook until fragrant, 1 minute. SPICY: The curry paste is spicy, use less if you're sensitive to heat.

Add the green beans and the soy sauce mixture to the pork mince and cook until the beans are just tender, 5-6 minutes. Remove the pan from the heat and stir through the coriander and mint leaves.