Pad Prik King Moo / Nuea

Stir-fried yard-long beans with pork or beef, a Thai dish

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Ingredients

1 tbsp	vegetable oil
200 g	lean pork belly or beef
300 g	yard-long beans
1 tbsp	Thai red curry paste, or 2 tbsp, depending on the brand
5	kaffir lime leaves, torn
some	hot stock
2 tbsp	fish sauce
¹/₂ tbsp	palm sugar
1 long	red chili pepper
2	kaffir lime leaves, cut into very thin stripes

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a

Cut beans into pieces of about 5 cm. Cut red chili diagonally into very thin slices. Cut meat into very thin slices. This works best if the meat is a bit frozen.

Heat some oil in wok and fry red curry paste, then add meat and fry until done. When it gets too dry, add some stock – just enough to avoid burning and to make some sauce. Add beans and mix well. The beans will be done very soon, they’ll need only about 1 minute. Season with fish sauce and sugar, add the 5 torn kaffir lime leaves and sliced chilli. Stir well but do not fry too long because the lime leaves would become bitter. Season to taste with fish sauce and sugar.

Serve with rice, and top with the very finely sliced kaffir lime leaves.

Should make 2 people happy.