Cambodian Snake Beans & Pork Curry

Prep time 10 minutes Cook time 10 minutes

Serves 4 people

Recipe by Adrian Richardson.



  • 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 tablespoons kecap manis
  • 1 tablespoon mushroom soy
  • Salt & pepper
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • ½ teaspoon each of fenugreek seeds
  • 1 teaspoon fennel seeds
  • ¼ teaspoon ground turmeric
  • 3 spring onions, finely sliced
  • 1 bunch coriander, finely sliced
  • 3 tablespoons extra virgin olive oil


  1. 1.
    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
  2. 2.
    Add half the mushroom soy and kecap manis to the pork mince, season with salt and pepper and mix through to combine
  3. 3.
    Add the spices to the pan and mix through. Then add the pork mince, breaking chunks apart with a wooden spoon. Add the remaining soy and kecap manis to the pan and toss
  4. 4.
    Next add the coriander and the spring onions to the pan, season with additional salt and pepper if needed