Thai Stir-Fried Pork and Green Beans with Red Curry
- Makes4 servings
- Cook Time30 minutes
- 2
This Thai dish, called pad prik king moo, sometimes is referred to as a “dry curry.” Spicy, aromatic red curry paste is the core seasoning. But unlike in coconut-based curries, the ingredients here are stir-fried, and any moisture in the pan is reduced until the paste clings deliciously to the other ingredients. Chinese long beans are the classic vegetable for this stir-fry, but regular green beans work well in their place. As for the meat, we pass on lean, mild pork tenderloin. Pork shoulder—either a piece cut from a boneless roast or boneless shoulder steaks—is our first choice because the meat from this area contains enough fat to be flavorful and succulent. Boneless sirloin chops, which come from further back on the animal, work, too, but tend to be a little leaner. Serve with steamed jasmine rice.
Don’t worry if the pork slices are uneven in shape or if the pieces aren’t uniform. For the tenderest texture, what’s most important is that the meat be sliced no thicker than ⅛ inch. So that it’s easier to slice, you may wish to freeze the pork uncovered for about 20 minutes until partially frozen.
Step 1
Slice the pork on the diagonal into pieces or strips about ⅛ inch thick; it’s fine if the slices are not uniform in length or shape. In a medium bowl, toss the pork with 1 teaspoon oil, 2 teaspoons fish sauce and ¼ teaspoon salt.
Step 2
In a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the pork in an even layer and cook, stirring just once or twice, until lightly browned but still pink in places, about 3 minutes.
Add the curry paste and cook, stirring often, until any liquid released by the pork has evaporated and the paste begins to stick to the skillet, about 2 minutes.
Step 3
Stir in the beans, broth, sugar and remaining 2 teaspoons fish sauce, then bring to a boil over high. Cook, stirring often, until the beans are tender-crisp and the pan is almost dry, about 5 minutes. Taste and season with salt. Transfer to a serving dish and sprinkle with the lime zest; serve with lime wedges.