Method
Step 1
Preparation: Prepare all ingredients as indicated above.
Step 2
Limes: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Step 3
Coriander: Separate the stalks and leaves, then chop the leaves finely and set aside. Chop the stalks finely and set aside separately.
Step 4
Fragrant mix: Mix together garlic, lime zest, coriander stalks, ginger, lime leaves and HALF the spring onions. If you like a spicy curry, add the chilli.
Step 5
Gammon: Season the gammon with a little pepper (no salt). Place a large pan on medium-high heat with a drizzle of olive oil. When hot, add the gammon and brown for 2-3 minutes. Remove and set aside.
Step 6
Curry: Using the same pan, turn the heat up to high and add a drizzle of olive oil. Add the fragrant mix and lemongrass and sauté stirring, for 1 minute. Then add the green beans and sauté for 4 minutes until bright green with a slight bite. Pour in the coconut milk, HALF the soy sauce and add the gammon. Cook for 1-2 minutes until the veggies and gammon are cooked. Then add the pak choi and cook for another 1-2 minutes before adding lime juice and the REST of the soy sauce to taste. Mix in the chopped coriander leaves.
Step 7
Serve the curry in a bowl sprinkled with the REST of the spring onions.