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Thailand · Food

Stir-fried Pork with Red Curry Paste

40 min
520 kcal
2 servings

By eatmundo · August 3, 2026

Stir-fried Pork with Red Curry Paste🇹🇭Vee Satayamas from Bangkok, Thailand · CC BY 2.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stir-fry94 recipes from 24 countries

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.

According to eatmundo's ingredient comparison, the closest dish to Stir-fried Pork with Red Curry Paste from another cuisine is Beef Stir-fry with Lemongrass and Chili (Vietnam): the two share 31% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How 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

What is Stir-fried Pork with Red Curry Paste?

Stir-fried pork with red curry paste, known as Phrik Khing Moo, is a Thai dry curry dish made with minced pork, long beans, and aromatic red curry paste. It is typically served as a main course alongside steamed jasmine rice.

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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