Spicy Pork Stir-Fry with Long Beans — Pad Prik King Moo
A Central Thai dry red curry stir-fry of sliced pork with long beans and red curry paste glazed with kaffir lime and palm sugar, finished glossy and clinging without coconut milk over jasmine rice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice pork loin thinly. Cut long beans into 4cm lengths. Slice red chillies diagonally. Stack kaffir lime leaves, roll into thin shreds. Whisk fish sauce, palm sugar, and 60ml water in a bowl until sugar dissolves completely.
Bloom
Heat 1/4 cup neutral oil in a wok over medium-high heat for 30 seconds until shimmering. Add red curry paste, stir-fry 90 seconds until deeply fragrant, oil turns red, and beads at paste edges.
Sear
Add sliced pork to the hot wok over medium-high heat, stir-fry 2–3 minutes until coated red and meat is cooked through with light browning, breaking up clumps as it cooks.
Glaze
Tip in long beans and sauce mixture over high heat, stir-fry 2 minutes until beans are crisp-tender and glaze turns glossy and clinging. Remove from heat, fold in lime leaf shreds.
Plate
Transfer to bowls over jasmine rice, scatter red chilli slices on top, and serve immediately.
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