Provincial fusion: Thai-style red curry paste, green bean and pork belly stir-fry

Darling readers, you may have noticed a distinct lack of my postings recently.  Fear not, good sirs and ladies, for I haven't forsaken the good ship Illustrated London Noms for a quiet life of contemplation and prayer at a monastery (not least because my most well-known and practiced talents would be frowned upon by most monastic orders).  However, due to circumstances beyond my control I have had to undertake a series of rustifications to avoid the excesses of scandal waiting for me back in the city.

Hence I am currently seated in Carrot Manor, my ancestral pile, with nothing but some vintage wine of the fizzy variety, several dogs (who mostly seem to pine mysteriously for Aunty Peas since her last visit), some cats (who mostly ignore my presence), and a few chickens.  As you may have noticed from previous posts, while I come from a country background, I am in my ways firmly a city gentleman used to the benefits of varied shops, fine restaurants, and an over-abundance of pretty there for the taking, so being in this situation is deeply unsettling (not least as my darling Sister who is currently watching over Carrot Manor does not have quite the selection of esoteric ingredients I would have in my own kitchen).

However, needs must when the devil drives (an apt turn of phrase since I am also currently insured on the family car), and frankly in the newly arrived summer heat I was craving something spicy, porky, and fresh.  Now I often make a Thai red curry stir fry at home, consisting of red curry paste, pork belly, and crunchy green beans.  But could such a thing be accomplished in the provinces?  Only a short trip to the local supermarket would tell...