• 6-10 tbsp red curry paste
• 10 garlic cloves, minced
• 2 tbsp lemongrass paste
• 1/3 cup canola oil
• 2 cups chicken broth
• 28 oz coconut milk
• 1 tbsp fish sauce
• 1 pound pork tenderloin, cut into 1/2 inch cubes
• 2 cups chopped carrots
• 2 cups green beans, chopped to 1” long
• 2 bell peppers, cut into 3/4” squares

1. Heat oil in wok over medium heat. Fry spices for about 2 minutes.
2. Add chicken and cook until browned on all sides.
3. Add chicken broth, coconut milk, fish sauce, and lemongrass paste. Bring to a simmer.
4. Add pork, carrots, and peppers. Simmer for 8-10 minutes.
5. Add green beans and cook until tender, about 3 minutes.
6. Serve immediately.