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- Curry Paste
- 4 dried chillies, soaked in water and finely sliced
- 1 teaspoon salt
- 1 small garlic bulb garlic cloves, finely sliced
- 3 shallots, finely sliced
- 1 coriander root, finely sliced
- 1cm piece of galangal, finely sliced
- 1 bottom third piece of lemongrass, finely sliced
- rind of half or whole kaffir lime (depending on size), finely sliced
- 5 white peppercorns, finely ground
- 2 teaspoons shrimp paste
- 1 tablespoon dried shrimp, ground
- Stir Fry
- 1 + 1 tablespoon oil
- 300g pork loin, thinly sliced
- 250g snake beans (or green beans), cut into 4cm sections
- 1 tablespoon palm sugar, or more to taste
- 1 tablespoon fish sauce, or more to taste
- 6 kaffir lime leaves, very thinly sliced
Preparation:30min › Cook:15min › Ready in:45min
- Curry Paste: In a large stone mortar mash the soaked chillies with the salt.
- Add the ingredients in the order they are listed, mashing thoroughly before adding the next. The paste will keep for at about a week covered well in the refrigerator.
- Stir Fry: Heat the oil over medium heat in a wok or large frying pan. Add the pork loin then stir fry until done. Put aside until needed.
- Add 1 more tablespoon of oil to the wok then add 3 tablespoons (or more to taste) of the curry paste. Fry until fragrant.
- Add the palm sugar, fish sauce and snake beans. Cook for 1-2 minutes until beans are cooked but still crunchy.
- Add the pork back into the wok. Adjust seasoning to taste.
- Serve garnished with the thinly sliced kaffir lime leaves.
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