🇹🇭 Thailand · Food
Dry Red Curry Pork with Long Beans
By eatmundo · August 3, 2026
🇹🇭 THA classic 'dry' curry where pork is stir-fried with fragrant red curry paste and crisp long beans. Unlike wet curries, this dish focuses on an intense, concentrated flavor profile and a satisfying, crunchy texture.
Ingredients
check them off as you prepareHow to Make It
- 1
Chop the long beans into 3 cm segments and thinly julienne the kaffir lime leaves for a fragrant garnish.
- 2
Heat the vegetable oil in a wok over medium-high heat until it begins to smoke slightly.
- 3
Add the red curry paste to the oil and stir-fry for 1 minute until highly aromatic and the color darkens.
- 4
Incorporate the minced pork, breaking it up with a spatula and cooking until it is browned and well combined with the paste.
- 5
Toss in the long beans and stir-fry for 2-3 minutes, keeping them crunchy, until they are evenly coated.
- 6
Season with fish sauce and palm sugar, mixing thoroughly to ensure a balanced salty-sweet taste.
- 7
Finish by stirring in the julienned kaffir lime leaves and sliced red chilies for a burst of color and aroma.
- 8
Serve hot with steamed jasmine rice, ensuring the 'dry' nature of the sauce remains intact for the best experience.
Frequently Asked Questions
What if I cannot find long beans?+
You can substitute with standard green beans; just ensure you don't overcook them as they should remain crisp.
How dry should the curry be?+
It should have no pools of liquid; the sauce should tightly coat the meat and beans in a shiny glaze.
Is this dish very spicy?+
It packs a punch, but you can moderate this by using less curry paste or removing the seeds from the red chili.
Can I use other meats?+
Yes, ground chicken or thinly sliced pork belly also work exceptionally well in this dry curry preparation.
