← Nouns Cooking · Thai

Ingredients

• 2 tbsp Vegetable oil
• 400 g skinless pork belly or pork shoulder, thinly sliced
• 3 tbsp prik khing curry paste (or red curry paste)
• 3 tbsp Water
• 300 g snake beans or green beans, cut into 4 cm lengths
• 1 tbsp Fish sauce
• 1 tbsp palm sugar or brown sugar
• 5 Makrut (kaffir) lime leaves, stems removed, very finely shredded
• 1 long red chilli, sliced (optional)
• 300 g jasmine rice, to serve (optional)

Method

1. Heat the oil in a wok over medium-high heat. Add the pork and stir-fry for 4–5 min, until the fat renders and the edges turn golden.
2. Push the pork to one side, add the curry paste with 1 tbsp water and fry it for 1 minute, until it darkens and smells toasty. Stir it through the pork.
3. Add the beans and the rest of the water and stir-fry for 3–4 minutes, until the beans are bright green and just tender but still snap.
4. Season with the fish sauce and sugar and toss until everything turns glossy and sticky. Taste: it should be sweet, salty and hot.
5. Toss in the lime leaves and chilli for a few seconds, then serve with rice.

Tips

• Prik khing paste is a red curry paste without the coconut-curry spices; regular red curry paste plus a pinch of extra sugar is a good stand-in.
• Both pastes usually contain shrimp paste. For a vegetarian version, use tofu and a shrimp-free paste.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Hungry in Thailand Thai Caliente