By eatmundo · August 3, 2026
🇹🇭AI-generated imageSame ingredients, elsewhere in the world
1 matchThis 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 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.
According to eatmundo's ingredient comparison, the closest dish to Dry Red Curry Pork with Long Beans from another cuisine is Bo Xao Sa Ot (Vietnam): the two share 31% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 is Dry Red Curry Pork with Long Beans?
Dry Red Curry Pork with Long Beans, known as Phanaeng Mu, is a Thai stir-fried dish featuring minced pork and sliced long beans seasoned with red curry paste, kaffir lime leaves, palm sugar, and fish sauce. It is typically served as a main course alongside steamed jasmine rice.
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.
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