์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Phat Prik King
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.
๐ง ์ฌ๋ฃ
- 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.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 1 minute - 7
Serve immediately with steamed jasmine rice.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โThis is a 'dry' curry, meaning no coconut milk is used, which intensifies the flavor of the curry paste.
- โThe kaffir lime leaves are added towards the end to preserve their bright, citrusy aroma.
- โEnsure your wok or pan is hot enough for a good stir-fry. The goal is to cook quickly without steaming the ingredients.
- โFor a spicier dish, you can add a finely chopped fresh chili pepper along with the curry paste in step 2.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.