Thua Phat Prik King Muu ถั่วผัดพริกแกงหมู Stir Fried Pork And Long Bean With Red Curry Paste

This is another one of my favourite childhood dishes. I must have seen it done so often that cooking this is a breeze. Ideally this should be made with muu krop (crispy pork) but I can't complain since it was a last minute meal with very little planning. Use whatever meat of your choice and it will still be very delicious.

P.S This is a stir fried curry so it should be on the dry side. Add a little more coconut milk if you want a wetter dish.

serves 4 as part of a Thai meal
you'll need;
1/2 kg of pork belly, removed rind and cubed
250 g of long beans, cut into 5 cm pieces
5 bird chillies, halved
5 kaffir lime leaves, torn
2 kaffir lime leaves, finely shredded
1/2 cup of coconut milk
4 tbs of homemade or shop bought red curry paste
3 tbs of palm sugar
fish sauce to taste
extra coconut milk to serve

Prepare the ingredients.

Fry pork belly with a little oil til golden. Set aside.

Heat a little coconut cream til oil separates then add in the curry paste and cook on a low heat for 2 minutes.

Add beans and fry for a minute before adding coconut milk, torn kaffir lime leaves and chillies. Cook for 2 minute til beans are almost tender. Season with palm sugar and fish sauce.

Return pork to the pan and continue to cook for a minute more.

Drizzle extra coconut milk over and scatter the shredded kaffir lime leaves. Serve as part of a Thai meal.