CURRIED PORK WITH GARNET YAMS AND GREEN BEANS

3 HOURS (25 MINUTES ACTIVE)

4 SERVINGS AND 1 LUNCH THE NEXT DAY

In my day, I’ve pounded a few Thai curry pastes in a mortar and pestle, and it’s effort well spent; the kitchen fills with wonderful fragrance and I get a little arm workout, too. But I’m also very happy to use packaged curry pastes to add a little color to my weeknight dinner. If you do use a shortcut curry, it’s a good idea to layer in some fresh aromatics of your own: onion, fresh chiles, cilantro, and, if you can find them, fresh lime leaves.

•  2 tablespoons canola oil

•  1 pound pork shoulder, trimmed of excess external fat and cut into 2-inch chunks

•  4 cups homemade chicken stock or low-sodium canned, plus up to 2 more cups water or stock, if necessary

•  2 kaffir lime leaves (optional)

•  1 medium onion, chopped

•  Fine sea salt

•  1½ tablespoons yellow Thai curry paste

•  ¾ cup coconut milk

•  1 pound garnet yams (or other sweet potato variety), peeled and cut into 1- to 1½-inch chunks (about 4 cups)

•  4 ounces haricots verts or regular green beans, trimmed and sliced diagonally into 2-inch pieces (about 2 cups)

•  1 Fresno chile, thinly sliced, for garnish

•  Fresh cilantro sprigs, for garnish

•  Lime wedges, for garnish

Heat 1 tablespoon of the oil in a small Dutch oven over medium-high heat. Working in batches if necessary, brown the pork on all sides, about 12 minutes. Transfer the pork to a plate or platter and set aside.

Add the stock to the pot and bring to a boil, stirring and scraping up any browned bits. Reduce the heat until the liquid is at a gentle simmer. Return the pork to the pot and simmer, covered, until the pork is cooked through and tender enough to be teased into smaller pieces with a fork, from 1 hour 45 minutes to 2 hours.

Transfer the pork to a plate and shred it into smaller pieces. Use a spoon to skim off as much fat as possible from the surface of the liquid. Pour it into a measuring cup and add enough water to measure 2½ cups; set aside.

Wipe out the pot and warm the remaining 1 tablespoon of oil over medium heat. Stir in the lime leaves, if using, and onion, season with a pinch of the salt, and cook until softened, about 4 minutes. Add the curry paste and cook, stirring, until the onion is well coated. Add the stock mixture and the coconut milk to the curry paste, stirring well to dissolve the paste. Bring to a boil.

Return the pork to the pot and add the yams. Reduce the heat and simmer until the yams are almost tender at the center, about 15 minutes. Add the haricots verts, stir well, and cook, covered, for 1 or 2 minutes, or until the beans are crisp-tender and the yams are cooked through. Taste the stock and season with more salt if necessary.

Serve the stew with the Fresno chile slices, cilantro sprigs, and lime wedges as a garnish.