🇹🇭 Thailand · Food
Dry Pork Curry with Long Beans
By eatmundo · August 3, 2026
🇹🇭 THA fragrant, dry-style curry bursting with the aroma of kaffir lime and punchy curry paste. It offers a perfect balance of salt, sweetness, and heat without the use of coconut milk.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 2 tbsp of oil in a wok over medium heat and add the red curry paste, stirring constantly until it becomes extremely aromatic.
- 2
Add the 300g of minced pork, breaking it up with a spatula to ensure no large clumps remain, and cook until it is fully browned and no longer pink.
- 3
Stir in the 100g of sliced long beans, cooking for 3 minutes until they are tender-crisp but still retain a bright green color.
- 4
Add 1 tbsp of fish sauce and 1 tsp of palm sugar, tossing everything together until the pork and beans are evenly coated in the sticky, caramelized glaze.
- 5
Thinly slice the 4 kaffir lime leaves into hair-thin strips using a sharp knife and fold them into the wok for a citrusy, aromatic finish.
- 6
Taste the dish to ensure the saltiness from the fish sauce balances the palm sugar, then turn off the heat immediately to prevent overcooking the beans.
Frequently Asked Questions
Can I substitute long beans?+
You can use green beans as a substitute, but ensure they are fresh and firm.
Is this supposed to be saucy?+
No, this is a 'dry' curry, meaning it should be coated in a paste rather than swimming in liquid.
How do I avoid clumping the meat?+
Use a metal spatula to constantly break the pork apart as soon as it hits the hot oil.
Can I make it spicier?+
Yes, add a few bird's eye chilies to the paste during the frying stage.
