🇹🇭 Thailand · Food
Phat Phrik Khing Moo Krob
By eatmundo · July 12, 2026
A dry, vibrant stir-fry featuring crispy pork belly and long beans in an aromatic red curry base. It balances salty, sweet, and spicy notes perfectly without the use of coconut milk.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 500g of pork belly into bite-sized strips, then fry in a large wok over medium-high heat until the fat renders and the skin becomes crispy.
- 2
Remove the pork from the wok, leaving about 2 tablespoons of rendered fat behind.
- 3
Add 100g of red curry paste to the hot fat and stir-fry for 1 minute until it releases a potent, fragrant aroma.
- 4
Toss in 200g of cut long beans and stir-fry for 3 minutes until they are bright green and tender-crisp.
- 5
Return the crispy pork to the wok and combine well with the curry paste and beans.
- 6
Season with 1 tablespoon of palm sugar and 1 tablespoon of fish sauce, stirring until the sugar dissolves completely.
- 7
Tear 5 kaffir lime leaves into small pieces and sprinkle them into the wok, tossing for 30 seconds to release their essential oils.
- 8
Serve immediately while hot, ensuring the pork retains its signature crunch.
Frequently Asked Questions
What is the best way to prepare the pork belly for maximum crispiness?+
Boil the pork belly slab until tender, then chill and slice it before deep-frying until golden brown to achieve the signature 'Moo Krob' texture.
Should the long beans be cooked until soft or kept crunchy?+
Long beans should be flash-fried or stir-fried briefly to maintain a vibrant green color and a crisp, snappy texture that contrasts with the rich pork.
Is it possible to substitute the red curry paste for this specific dish?+
You should use a dedicated 'Phrik Khing' curry paste if possible, as it is drier and lacks the coconut milk found in standard Thai red curry pastes.
How should the kaffir lime leaves be incorporated for the best aroma?+
Thinly chiffonade the kaffir lime leaves and add them right at the end of the stir-frying process to preserve their bright, citrusy essential oils.
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