Cambodian Snake Beans & Pork Curry

Serves 4
Time 20 minutes


500g pork mince

350g snake beans, washed and cut into 8-9cm lengths

½ brown onion, finely chopped slices 

2 garlic cloves, crushed  

1 knob ginger, thinly sliced matchsticks 

10 fresh curry leaves

2 small green chillies, finely chopped

2 tbsp kecap manis

1 tbsp mushroom soy

Salt & pepper

1 tsp dried chilli flakes

1 tsp ground cumin

½ tsp each of fenugreek seeds 

1 tsp fennel seeds

¼ tsp ground turmeric

3 spring onions, finely sliced

1 bunch coriander, finely sliced

3 tbsp extra virgin olive oil


To a dry hot pan, add the onion, ginger and garlic. Add extra virgin olive oil and then the curry leaves and chilli. Toss through to stop from burning. 

Add half the mushroom soy and kecap manis to the pork mince, season with salt and pepper and mix through to combine. 

Add the spices to the pan and mix through. Then add the pork mince, breaking chunks apart with a wooden spoon. Add the snake beans, then the remaining soy and kecap manis to the pan and toss. 

Next add the coriander and the spring onions to the pan, season with additional salt and pepper if needed.