A healthy low carb Thai classic.
Place all the Green Thai Paste ingredients into a blender with the exception of the coconut milk.
Open the tin of the coconut milk and pour 3 tbsp of the watery milk into the blender and blend all the ingredients into a paste. Add a little more of the watery liquid if the ingredients are not grinding down.
The paste can set aside to use later or freeze for a later date.
In a large saucepan, mix the thick coconut milk with the green paste and bring slowly to the boil. Once boiling, add any remaining liquid from the coconut milk tin.
Add the chicken stock, mix and bring back to the boil.
Once boiled, add the pork, bring back to the boil and then simmer for 30 minutes to cook the pork until tender.
Add the baby corn and green beans.
Check flavours to suit your own taste. Add more chilli if you want it hotter, Fish Sauce will make it more sour and sweetener will make it sweeter. I do not use salt and pepper as there is already enough going on in here but add now if you wish.
Cook for a further 15 minutes.
Serve with quickly stir fried courgette noodles and beansprouts.