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.
🧂 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
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
💡 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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.