Pad Prik King Moo — Thai Red Curry Stir-Fried Pork with Green Beans

⏱ 30 min · Serves 4

A punchy Thai stir-fry where red curry paste is fried in oil until fragrant and glossy, then tossed with thin slices of pork and snappy green beans. Salty, sweet, herbal and just spicy enough — on the table in half an hour with steamed jasmine rice.

Per serving: 405 kcal · 33.0g protein · 13.0g carbs · 25.0g fat

Ingredients

• 500g pork loin or shoulder, sliced very thinly against the grain
• 3 tbsp Thai red curry paste (prik gaeng ped)
• 3 tbsp vegetable oil
• 250g green beans or snake beans, cut into 4cm lengths
• 4 makrut lime leaves, centre rib removed, finely shredded
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or light brown sugar)
• 1 tsp light soy sauce
• 2 garlic cloves, finely chopped
• 1 large red chilli, sliced on the diagonal
• 60ml water or chicken stock
• 1 tsp cornflour (optional, for the pork)
• Steamed jasmine rice, to serve
• Thai basil leaves, to finish (optional)

Method

1. Toss the sliced pork with the cornflour and a splash of water; set aside for 10 minutes to tenderise.
2. Mix the fish sauce, palm sugar and soy sauce in a small bowl until the sugar dissolves.
3. Heat the oil in a wok over medium heat. Add the garlic and curry paste and fry, stirring constantly, for 2–3 minutes until deeply fragrant and the oil splits and turns red.
4. Raise the heat to high, add the pork and stir-fry for 3–4 minutes, breaking it up so every slice is coated in paste.
5. Add the green beans and the water or stock. Stir-fry for 3–4 minutes until the beans are just tender but still squeaky.
6. Pour in the sauce mixture and add the shredded lime leaves and sliced chilli. Toss for a final minute until glossy and clinging to the pork; the dish should be dry-ish, not soupy.
7. Taste and adjust with a little more fish sauce or sugar. Scatter with Thai basil and serve immediately with jasmine rice.