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Phat Prik King

Name: Phat Prik King
Prep time: PT20 minutes
Cook time: PT15 minutes
Total time: PT35 minutes
Yield: 4
Cuisine: Thailand
Ingredients: 400 g Pork loin; 200 g Long beans; 3 tbsp Red curry paste (Use a good quality Thai red curry paste for best flavor. Adjust to your spice preference.); 5 undefined Kaffir lime leaves; 1 tbsp Palm sugar (Or substitute with brown sugar. This balances the spice and saltiness.); 2 tbsp Fish sauce (Essential for authentic Thai flavor. Adjust to taste.); 2 tbsp Vegetable oil (For stir-frying.); 2 tbsp Water (Optional, to help loosen the paste if needed.)

Thai Dry Red Curry Stir-fry

A vibrant and aromatic Thai dry curry stir-fry featuring tender pork and crisp long beans, coated in a rich red curry paste. This dish is quick to prepare and intensely flavorful, with no coconut milk used, allowing the spices to shine.

準備時間20 minutes

調理時間15 minutes

合計時間35 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Phat Prik King - Thailand traditional dish

🧂 材料

400 g Pork loin
200 g Long beans
3 tbsp Red curry paste(Use a good quality Thai red curry paste for best flavor. Adjust to your spice preference.)
5 Kaffir lime leaves
1 tbsp Palm sugar(Or substitute with brown sugar. This balances the spice and saltiness.)
2 tbsp Fish sauce(Essential for authentic Thai flavor. Adjust to taste.)
2 tbsp Vegetable oil(For stir-frying.)
2 tbsp Water(Optional, to help loosen the paste if needed.)

👨‍🍳 作り方

1
Prepare your ingredients: slice the pork, trim and cut the long beans, and chiffonade the kaffir lime leaves. Have all other ingredients measured and ready by the stove.
⏱️ 10 minutes
2
Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the red curry paste and stir-fry for about 1-2 minutes, until it becomes very fragrant and slightly darker in color. Be careful not to burn it.
⏱️ 2 minutes
3
Add the thinly sliced pork to the wok. Stir-fry, breaking up any clumps, until the pork is mostly cooked through and has lost its pink color, about 3-4 minutes. If the curry paste seems too dry, add 1-2 tablespoons of water to help create a sauce.
⏱️ 4 minutes
4
Add the cut long beans to the wok. Continue to stir-fry for another 3-5 minutes, until the beans are tender-crisp and bright green. You want them cooked but still with a slight bite.
⏱️ 5 minutes
5
Stir in the palm sugar and fish sauce. Add the finely sliced kaffir lime leaves. Stir well to combine and cook for another 1-2 minutes, allowing the sugar to dissolve and the flavors to meld.
⏱️ 2 minutes
6
Taste and adjust seasoning if necessary. You may want to add a little more fish sauce for saltiness or a pinch more sugar for sweetness. The dish should be savory, slightly sweet, and aromatic.
⏱️ 1 minute
7
Serve immediately with steamed jasmine rice.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓This is a 'dry' curry, meaning no coconut milk is used, which intensifies the flavor of the curry paste.
✓The kaffir lime leaves are added towards the end to preserve their bright, citrusy aroma.
✓Ensure your wok or pan is hot enough for a good stir-fry. The goal is to cook quickly without steaming the ingredients.
✓For a spicier dish, you can add a finely chopped fresh chili pepper along with the curry paste in step 2.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Substitute pork with peeled and deveined shrimp or thinly sliced chicken breast.
Add other vegetables like sliced red bell peppers or snap peas for color and texture.
For a vegetarian version, use firm tofu or tempeh and replace fish sauce with soy sauce or a vegetarian stir-fry sauce.