🇹🇭 Thailand · Food
Stir-fried Pork with Red Curry Paste
By eatmundo · August 3, 2026
A dry, vibrant stir-fry that packs a punch with red curry aromatics. The long beans provide a satisfying crunch while the pork is enveloped in a fragrant, spicy paste.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely slice the kaffir lime leaves into very thin strips and cut the long beans into 3cm segments.
- 2
Heat 1 tablespoon of oil in a wok over medium heat and sauté the red curry paste until it releases its strong, aromatic oils.
- 3
Add the minced pork to the wok and stir-fry, breaking up any clumps until the meat is fully cooked and slightly browned.
- 4
Incorporate the sliced long beans and stir for 2 minutes — they should remain vibrant green and crunchy.
- 5
Season with fish sauce and sugar, stirring constantly to ensure the flavors are well balanced.
- 6
Add the thinly sliced kaffir lime leaves, reserving a few for garnish, and fold them into the pork mixture.
- 7
Continue to stir-fry for 1 minute until the mixture looks dry and the flavors are deeply concentrated.
- 8
Transfer to a serving plate and garnish with the remaining lime leaf slivers for an aromatic finish.
Frequently Asked Questions
Can I use regular green beans if I don't have long beans?+
Yes, green beans are a perfect substitute, though they may need 30 seconds longer to cook.
Is this dish very spicy?+
It is moderately spicy depending on the brand of red curry paste; start with 1 tablespoon if you are sensitive.
Why is the dish dry?+
Phrik Khing is meant to be a 'dry' curry, meaning it should not contain coconut milk or broth.
How do I know the curry paste is fried enough?+
The oil will start to separate from the paste and the color will deepen significantly.
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