Spicy Thai Pork Stir-Fry
Ingredients
- 500 gPork belly (thinly sliced)
- 2 tbspThai curry paste red
- 50 mlCoconut milk
- 150 gGreen bean (cut into pieces)
- 2 tbspfish sauce
- 1 tbsppalm sugar
- 4 pckaffir lime leaves (finely shredded)
- 1 pcThai basil (leaves only)
- 3 pcThai chili (sliced)
- 2 tbspPeanut oil
- 50 gKrachai (Fingerroot) (peeled and cut into thin julienne)
- 3 pcFresh green peppercorns (in whole sprigs)
Method
Seared pork coated in a creamy, spicy red sauce. The citrusy aroma of kaffir lime leaves blends with the punch of curry paste and the freshness of Thai basil.
- 1
Slice the pork belly into 3 mm thick strips. Cut the green beans into 3 cm sticks. Finely slice the chilies and kaffir lime leaves after removing the central vein. Peel and cut the krachai into thin julienne.
- 2
In a hot wok, pour the oil and a tablespoon of coconut milk. Add the red curry paste. Mix vigorously until the fat separates and the oil turns bright red.
- 3
Toss the pork into the wok. Sear over high heat, stirring constantly so that each piece is well coated with paste. The meat should color without releasing water.
- 4
Add the beans, krachai, green peppercorn sprigs, the rest of the coconut milk, fish sauce, and palm sugar. Let reduce over medium heat until the sauce coats the spoon and becomes glossy.
- 5
Turn off the heat. Add the Thai basil, chili, and kaffir lime leaves. Mix one last time: the basil should just wilt under the residual heat.
Frequently asked questions
How do you get this dish right?
- Don't use all the coconut milk at once, just enough to 'crack' the curry paste and release the aromas.
- The wok must be smoking hot before adding the meat to get a perfect sear without boiling.
- If you don't have palm sugar, brown sugar will work, but the flavor will be less complex.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat quickly in a wok or pan.
