Step 1

Mix the curry paste, egg and sugar in a large bowl until the egg is broken down and fully incorporated, then add the warm cooked rice and mix again. Stir in the coconut and put to one side.

Step 2

Put 60ml oil in a medium saute pan on a medium-high heat.

Step 3

Once the oil is hot, add the sliced lime leaves, fry for 30 seconds to a minute, until crisp, then lift out with a slotted spoon and put in a second large bowl.

Step 4

Keeping the pan on the heat, add a third of the green beans and fry, turning occasionally, for two minutes, until blistered.

Step 5

Using a slotted spoon, transfer to the lime leaf bowl, sprinkle with a pinch of salt and repeat with the remaining beans.

Step 6

Once all the beans are blistered and in the bowl, add another 60ml oil to the hot pan and keep it on a medium-high heat. Once the oil is hot, carefully spoon half the rice mixture into the pan – take extra care, because the odd loose grain might pop and spit – then flatten with the back of a large spoon. Leave to cook for three to four minutes, resisting the urge to stir, until the bottom is golden and crisp.

Step 7

Transfer to the lime leaf bowl, return the pan to the heat, and repeat with another 60ml oil and the remaining rice mixture.

Step 8

Add the coriander and spring onions to the bowl and mix well.

Step 9

Just before serving, mix the fish sauce and lime juice in a small bowl, then pour this mixture all over the salad.

Step 10

Toss again, then layer with the pork scratchings on a serving platter and serve at once.