Thai Pad Prik King Pork with Green Beans

Ingredients

• 12 oz pork shoulder or loin, thinly sliced
• 10 oz green beans, cut into 2-inch lengths
• 1 1/2 cups cooked rice, for serving
• 3 tbsp neutral oil
• 3 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp palm or brown sugar
• 4 kaffir lime leaves, very finely shredded
• 3 garlic cloves, minced
• 1 red chili, sliced
• 2 tbsp water
• 1 lime, cut into wedges
• Salt

Steps

1. Pat the pork slices completely dry and season them lightly. Wet pork releases water into the wok and this dish depends on staying dry.
2. Heat 2 tablespoons of the oil in a wok over medium heat and add the curry paste.
3. Fry the paste for 3 to 4 minutes, stirring constantly, until it darkens and the oil visibly separates around it. Pad prik king has no coconut milk or stock, so this fried paste is the entire sauce.
4. Raise the heat to high, add the remaining oil and the pork, and stir-fry for 2 to 3 minutes, until browned at the edges and just cooked through.
5. Add the garlic and chili for 20 seconds, then the green beans, and toss for 3 to 4 minutes.
6. Add the 2 tablespoons of water only if the pan looks like it might scorch. This is a dry stir-fry, and the beans should blister rather than steam.
7. Season with the fish sauce and sugar and toss for 1 minute more, until everything is glossy and coated.
8. Take the wok off the heat, stir in the shredded lime leaves, and serve at once over rice with lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.