Thai Kua Kling Pork

A fiery Southern Thai-style pork stir-fry with fragrant red curry paste, lemongrass, makrut lime leaves, and crisp green beans. Serve with hot jasmine rice to balance the bold, savory heat.

Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds ground pork
• 3 tablespoons red curry paste
• 2 stalks lemongrass
• 6 leaves makrut lime leaves
• 2 tablespoons fish sauce
• 8 ounces green beans
• 3 cloves garlic
• 1 tablespoon vegetable oil
• 1 teaspoon brown sugar
• 0.5 cup water
• 1 fruit lime
• 4 cups cooked jasmine rice

Cooking instructions

1. Trim the lemongrass stalks, remove the tough outer layers, and finely mince the tender centers. Thinly slice the makrut lime leaves and mince the garlic. Trim the green beans and cut them into 1-inch pieces. (about 10 min)
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it into small pieces, until browned and no longer pink, about 5 minutes. The pork should reach 160°F (71°C). (about 5 min) — Medium-high heat
3. Add the garlic, red curry paste, lemongrass, and makrut lime leaves. Stir-fry until fragrant and the paste coats the pork, about 2 minutes. (about 2 min) — Medium-high heat
4. Add the fish sauce, brown sugar, and water. Stir well, scraping up any browned bits, then add the green beans. Cook, tossing often, until the beans are bright green and crisp-tender and the sauce lightly coats the pork, 4 to 5 minutes. (about 5 min) — Medium-high heat
5. Squeeze in the lime juice and taste. Add a little more fish sauce for salt or water if the mixture seems dry. Serve immediately over hot jasmine rice. (about 1 min)