Pork and Snake Bean Curry

This is a great curry that although it has pork it is the snake beans that I really remember and look forward to.

Toi

Ingredients

Serves: 4 

  • 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

Directions

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Curry Paste: In a large stone mortar mash the soaked chillies with the salt.
  2. 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.
  3. 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.
  4. Add 1 more tablespoon of oil to the wok then add 3 tablespoons (or more to taste) of the curry paste. Fry until fragrant.
  5. Add the palm sugar, fish sauce and snake beans. Cook for 1-2 minutes until beans are cooked but still crunchy.
  6. Add the pork back into the wok. Adjust seasoning to taste.
  7. Serve garnished with the thinly sliced kaffir lime leaves.

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