Stir-Fried Meat with Red Curry Paste (Pad Prik King)

A dry, fragrant stir-fry of pork and long beans coated in red curry paste, with shredded kaffir lime leaf.

TIME BREAKDOWN
Prep: 15 min
Cook: 10 min
Total: 25 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 400g pork belly or loin, thinly sliced
  • 3 tbsp vegetable oil
  • 3 tbsp Thai red curry paste, shop-bought or home-made (see Gaeng Phed Gai)
  • 250g long beans or green beans, cut into 4cm lengths
  • 6 kaffir lime leaves, central veins removed and very finely shredded
  • 1 tbsp fish sauce
  • 1 tsp palm sugar or light brown soft sugar
  • 3 tbsp water
  • 1 long red chilli, thinly sliced
  • 300g jasmine rice, to serve

Method

  1. Cook the rice according to the packet instructions and keep warm.

  2. Heat the oil in a wok over a medium-high heat. Add the curry paste and fry for 1 minute, stirring and pressing it into the oil, until it smells fragrant.

  3. Add the pork and stir-fry for 3 minutes until it is coated in paste and starting to brown.

  4. Add the long beans and stir-fry for 2 minutes. Pour in the fish sauce, palm sugar and water and cook for 2 minutes until the sauce has almost evaporated and clings to the meat.

  5. Stir in half the lime leaves and the red chilli.

  6. Serve over the rice, scattered with the remaining lime leaves.