Cherry & Dennis Helper Habitat
Thai Pad Prik King Pork
泰式紅咖喱炒豬肉
Recipe overview
Pork and green beans in a dry red-curry stir-fry without coconut broth.
01
Ingredients
Main ingredients
- 500 g sliced pork
- 300 g green beans
- 60 g Thai red curry paste
- 4 leaves makrut lime leaves
Dry stir-fry seasoning
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 2 tbsp neutral oil
- 2 tbsp water
02
Tools
- knife
- board
- wok
- lid
- spatula
- food thermometer
03
Steps
Step 1
Wash beans and trim their ends
Wash beans and trim their ends. Discard spotted or soft beans and drain the washed beans.
Step 2
Cut beans into four-centimetre pieces
Cut beans into four-centimetre pieces. Keep each piece near four centimetres so it cooks alongside the thin pork.
Step 3
Slice pork thinly and pat dry
Slice pork thinly and pat dry. Cut across the grain into roughly 3 mm slices and remove surface moisture.
Step 4
Remove tough lime-leaf ribs and shred
Remove tough lime-leaf ribs and shred. Shred the green leaf sections only and discard the hard centre ribs.
Step 5
Heat oil and fry curry paste over medium heat
Heat oil and fry curry paste over medium heat. Spread the curry paste thinly and scrape the pan base continuously.
Step 6
Fry about two minutes until fragrant
Fry about two minutes until fragrant. Continue until aromatic and the oil is stained red, without blackening the paste.
Step 7
Add pork and stir-fry until surface changes colour
Add pork and stir-fry until surface changes colour. Spread slices apart and turn when the surface pales; finish cooking to the safe core temperature later.
Step 8
Add beans and a little water
Add beans and a little water. Add only enough water to film the pan base; the beans should remain above the liquid.
Step 9
Cover and cook three minutes to soften beans
Cover and cook three minutes to soften beans. Start the three-minute timer once covered and maintain a gentle simmer.
Step 10
Uncover; cook beans fully and pork to 75°C for at least 30 seconds
Uncover; cook beans fully and pork to 75°C for at least 30 seconds. Probe the thickest pork slice; hold its centre at 75°C for at least 30 seconds and cook the beans through.
Step 11
Add fish sauce, sugar and lime leaves
Add fish sauce, sugar and lime leaves. Dissolve the sugar in fish sauce before adding lime leaves so it does not scorch.
Step 12
Stir until sauce clings thinly, then serve
Stir until sauce clings thinly, then serve. Plate when little liquid remains and the pork and beans carry a thin coating.
Common mistakes
- Cook green beans fully rather than leaving them raw-crisp.
- Adding beans before frying the curry paste leaves a raw paste taste.
- Too much water turns the dry stir-fry into a wet curry.
Tips
Check curry-paste label for shrimp or fish allergens.
