Creamy with coconut and boosted with vegetables, this quick curry topped with crispy pork mince is a fragrant weeknight hit. Green curry takes its hue from the green chillies in the paste – which, incidentally, were brought to Thailand by the Portuguese and were wholly embraced – but this dish isn't overly spicy. If you're sensitive to heat, however, simply use half the amount of curry paste.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Cover with a lid, reduce heat to low and cook for 15 minutes. Remove from heat and set aside, covered, until ready to serve. While the rice is cooking, continue with step 2.
Peel and thinly slice eschalot. Halve zucchini and slice into half moons. Trim and halve beans.
Heat ½ the oil in a saucepan over medium-high heat. Add pork mince and ½ the curry paste and cook, breaking up with a wooden spoon, for 6-7 minutes or until deep golden and crisp. Remove from pan and cover with foil to keep warm.
Return pan to medium heat and add remaining oil. Add remaining curry paste and eschalot and cook for 2 minutes or until softened.
Add zucchini, coconut milk and 125ml (½ cup) water to the pan and bring to a simmer. Reduce heat to medium-low and gently simmer for 8–10 minutes or until fragrant and reduced slightly.
Add beans to curry and cook for 2 minutes or until softened. Cut lime into wedges. Divide rice between bowls and spoon over zucchini, beans and curry sauce. Top with crispy pork and serve with lime wedges.