Mild Thai Pork & Veggie Stir-Fry

While the rice is cooking, trim the green beans and slice into thirds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Remove the centre veins from the kaffir lime leaves, then very finely chop. TIP: The kaffir lime leaves are fibrous, so you want to cut them very finely.

Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, tossing occasionally, until golden, 3 minutes. Transfer to a plate. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the pork strips and cook, tossing, until just browned, 2-3 minutes. Transfer to a plate and repeat with the remaining pork strips. TIP: Cooking the meat in batches over a high heat keeps it tender.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot. Cook, stirring, until the veggies are almost tender, 3-4 minutes. Add the Asian greens and cook, stirring, until softened, 1-2 minutes.

Add the kaffir lime and mild Thai red curry paste and cook, stirring, until fragrant, 1 minute. Add the soy sauce and sweet chilli sauce and return the pork strips (plus any resting juices) to the pan. Stir until warmed through.