Go Back
Thai pad prik king with sliced pork, green beans and shredded lime leaf in a ceramic bowl beside jasmine rice on dark slate

Pad Prik King (Thai Dry Red Curry Pork with Green Beans)

Thai stir fry of lean pork and green beans in a dry red curry paste. About 45 grams of protein per serving with rice, ready in 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 600
Ingredients Method

Ingredients
  

  • 400 g lean pork loin about 14 oz, sliced 3 mm thin against the grain
  • 1 tsp cornstarch for the pork
  • 1 tsp fish sauce for the pork
  • 2 tbsp neutral oil
  • 2 tbsp Thai red curry paste Mae Ploy or Maesri
  • 150 g green beans or long beans cut into 4 cm (1.5 inch) pieces
  • 4 makrut lime leaves center rib removed, shredded very fine
  • 1 tbsp fish sauce
  • 2 tsp palm sugar or light brown sugar
  • 2 tbsp water
  • 300 g cooked jasmine rice about 2 cups, 150 g per serving

Method
 

  1. Toss the sliced pork with the cornstarch and 1 teaspoon fish sauce. Leave it for 10 minutes while you prep everything else.
  2. Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering. Add the pork in a single layer and sear for 1 minute without moving, then stir for 1 to 2 minutes until just cooked through. Move it to a plate.
  3. Lower the heat to medium and add the remaining oil. Add the curry paste and fry for 1 minute, pressing it into the oil, until it smells fragrant and the oil turns red.
  4. Add the green beans and 2 tablespoons water. Stir fry for 3 to 4 minutes until the beans are bright and tender with a slight bite.
  5. Return the pork to the pan with 1 tablespoon fish sauce and the sugar. Toss for 1 minute over high heat until the sauce clings and there is no liquid left in the pan.
  6. Turn off the heat, stir in most of the shredded lime leaves, and serve over rice with the remaining lime leaves on top.