Entree: Thailand – Central Thailand – ผัดพริกขิง ➤ Phat Phrik Khing (Dry-style Thai stir-fry of red curry paste with pork and long beans)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 1 lb (450 g) pork tenderloin, thinly sliced against the grain
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) prik king paste or red curry paste prepared for prik king
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 10–12 long beans or green beans, cut into 2 in (5 cm) pieces (about 6 oz / 170 g)
- 3 kaffir lime leaves, thinly sliced (optional but traditional)
- 2 shallots, thinly sliced (about 2 oz / 60 g)
- 2 cloves garlic, minced
- 1 small red chili, thinly sliced (optional, for extra heat)
- 1 tbsp (15 ml) vegetable oil for frying paste (in addition to oil above)
- Juice of ½ lime (about 1 tbsp / 15 ml), to finish
- Steamed jasmine rice for serving (optional)

Instructions

1. Prepare ingredients: slice the pork thinly, trim and cut the long beans, shred the kaffir lime leaves, and measure out the prik king paste.
2. Heat 1 tbsp (15 ml) oil in a wok or large skillet over medium-high heat. Add the prik king paste and fry, stirring, for 1–2 minutes until aromatic and oil separates from the paste.
3. Push the paste to one side, add remaining 2 tbsp (30 ml) oil, then add the sliced pork. Stir-fry quickly over high heat until the pork is mostly cooked through, about 2–3 minutes.
4. Add the shallots, garlic, and long beans. Stir-fry 2–3 minutes more until the beans are bright and tender-crisp.
5. Stir in the fish sauce, palm sugar, and sliced kaffir lime leaves. Toss everything to combine and cook another 30–60 seconds to marry flavors.
6. Finish with lime juice, adjust seasoning with additional fish sauce or sugar if needed, and remove from heat. Serve immediately with steamed jasmine rice.