1. Place rice in a saucepan and cover with x 1.5 amount of water. Cover with a lid and cook on low heat for 10-15 minutes. Take off heat and allow to sit for 5 minutes then stir carefully with a fork.

2. Grate ginger to yield roughly 1 tbsp. Cut capsicum into strips, chop onion and green beans (1-2cm). Drain water chestnuts and keep separate.

3. Add 1 tbsp oil, crushed garlic, ginger, onion and 1-2 tbsp curry paste (see notes) to a large pan over high heat. Add pork mince, break up any lumps with a wooden spoon. Cook for 3-4 minutes, or until nearly cooked through.

4. Add remaining prepared vegetables to pan, cook for a further 2 minutes. Pour in coconut milk, bring to the boil and simmer for 5 minutes.

5. Season the curry with 1/2 tsp sugar and 1/2 tbsp soy (or fish) sauce.

6. Top curry with bean shoots and serve over rice with lime cut into wedges.

Notes:
If you are cooking for younger children, start with a smaller amount of curry paste (1 tbsp) and add more towards the end if you desire. Red curry pastes vary in strength.

basmati rice 300g
ginger 40g
red capsicum 1
brown onion 1/2
green beans 1/2 punnet
water chestnuts 1 tin (225g)
garlic 2 cloves
pork mince 600g
coconut milk 400ml
bean shoots 1 bag
lime 1

From your pantry:
oil (for cooking), red curry paste, sugar, fish or soy sauce