Pad Prik King with Pork and Rice

Ingredients

Quantities are for one portion.

• 150 gpork tenderloin, thinly sliced
• 1 tbspvegetable oil
• 50 ggreen beans, cut into short lengths
• 70 gdry jasmine rice
• 1kaffir lime leaf, very finely shredded
• 30 gred curry paste (or specific prik king paste)
• 1 tspfish sauce

Method

1. Steam the jasmine rice in a small pot until fluffy. Keep warm.
2. Heat the vegetable oil in a wok. Fry the red curry paste to release its pungent aromatics and oils.
3. Add the thinly sliced pork tenderloin to the wok, tossing rapidly to sear the meat in the thick paste.
4. Add the green beans to the wok. Stir-fry for a few minutes until the beans are bright green but still retain their crunch.
5. Season the dry curry with the fish sauce. There should be little to no sauce; the paste should cling to the meat and vegetables.
6. Turn off the heat. Fold in the finely shredded kaffir lime leaf.
7. Serve the dry, fragrant pork and beans alongside the plain white rice.