Panang pork curry with pickled snake beans

1.Make pickled snake beans. Cut beans into 5cm lengths; place in medium heatproof bowl. Combine the water, vinegars, sugar and salt in small saucepan; stir over heat until sugar dissolves. Bring to a boil, then immediately remove from heat; cool pickling liquid 10 minutes, then pour over beans. Refrigerate beans, covered, 3 hours or overnight before serving. (Can be made a day ahead, cover; refrigerate overnight.)

2.Make panang paste. Blend or process chilli, coriander root, galangal, lemon grass, shallot, garlic and the water until mixture forms a smooth paste; add peanuts, pulse until just combined. Measure 1/3 cup of the paste for this recipe, then freeze the remainder, covered, for future use. (Can be made a day ahead, cover; refrigerate overnight.)

3.Combine half of the coconut milk and the water in medium saucepan; bring to a boil. Add pork; bring to a boil. Reduce heat; simmer, uncovered, about 1 hour or until tender. Remove pan from heat; cool pork in liquid 30 minutes.

4.Heat coconut cream in large saucepan over heat for about 10 minutes or until fat separates from cream. Add the 1/3 cup panang paste; cook, stirring, 10 minutes. Stir palm sugar and fish sauce into mixture; after sugar dissolves, add 1 cup pork cooking liquid (discard any that remains). Stir in remaining coconut milk, lime leaves, bamboo shoots and drained pork; simmer, uncovered, until heated through.

5.Stir basil and coriander through curry off the heat just before serving, sprinkle with chilli; serve with pickled snake beans and, if desired, steamed jasmine rice.