Phat Prik King (Thai Dry Red Curry Stir-fry)

🧂 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 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Serve immediately with steamed jasmine rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving