How to make it
5 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a wok or large frying pan over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until very fragrant.
2 minIncrease heat to medium-high
Increase heat to medium-high. Add the sliced pork and stir-fry until the meat is cooked through and coated in the curry paste.
Add the yardlong beans and torn kaffir lime leaves
Add the yardlong beans and torn kaffir lime leaves. Stir-fry for another 2 minutes until the beans are bright green and slightly tender.
2 minSeason with fish sauce and palm sugar
Season with fish sauce and palm sugar. Add water if the stir-fry looks too dry. Toss everything together quickly to combine all the flavors.
Remove from heat
Remove from heat. Garnish with sliced red spur chili and serve immediately with steamed jasmine rice.
A little kitchen wisdom
Using fresh kaffir lime leaves is essential for the authentic citrusy aroma. If the stir-fry becomes too dry, add a splash of water or broth to help the sauce coat the ingredients.
