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- For the Prik Khing curry paste
- 1 teaspoon salt
- 4 dried chilis, soaked in water and finely sliced
- 1 small garlic bulb worth of garlic cloves,finely sliced
- 3 shallots, finely sliced
- 1 coriander root, finely sliced
- 1 cm piece of galangal, finely sliced
- 1 bottom third piece of lemongrass, finely sliced
- rind of half or whole kefir lime (depending on size), finely sliced
- 5 white peppercorns, finely ground
- 2 teaspoons shrimp paste
- 1 tablespoon dried shrimp, ground
- For the stir-fry
- 1 + 1 tablespoon oil
- 300 g pork loin, thinly sliced
- 250 g long beans, cut into 4 cm sections
- 1 tablespoon palm sugar, or more to taste
- 1 tablesppon fishsauce, or more to taste
- 6 keffir lime leaves, very thinly sliced
Prep:30min › Cook:15min › Ready in:45min
- For the Prik Khing Curry Paste: In a large stone mortar mash the soaked chilies 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.
- For the Stir-Fry: Heat the oil over medium heat in a wok or large frying pan. Add the pork loin, stir fry until done. Place on a plate for the meantime.
- Add 1 more tablespoon of oil to the wok, add 3 tablespoons (or more to taste) of the curry paste. Fry until fragrant. Add the palm sugar, fishsauce, and long beans. Cook for 1-2 minutes, until beans are cooked but still crunchy. Add the pork back into the pan. Adjust seasoning to taste.
- Serve garnished with the thinly sliced kefir lime leaves.
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