Pad prik khing moo (stir fried pork in chilli paste)
3 tbs peanut oil
Prik khing curry paste - I used the small 125gm tin pictured above, though this dish is so good I think I'll try making my own next time.
1 pork fillet - mine was about 430gm - thin sliced against the grain
1 bunch of snake beans cut in 3-4cm length - I am sure green beans would be good too. I've seen this dish with varying proportions of meat to beans so you know, whatever you like goes.
1tbs palm sugar
3 tbs fish sauce
2 tbs chopped roasted peanuts
8 kaffir lime leaves very finely sliced
Heat the oil in a wok or heavy pan on medium heat. Add paste and fry, turning often, for up to 5 minutes. It should smell really pungent and mouth watering. It it gets to sticking on the bottom of the pan you can add a little water, but keep this as minimal as possible.
Add the meat and turn through the paste, stirring well. Cook for up to 5 minutes, or until meat is almost done.
Add beans, stirring, and cook for a few minutes until beans start to soften a little. Add a little water if needed.
Add leaves, half the sugar and half the fish sauce, stir well and taste. Continue adding the sugar and sauce a little at a time until the flavour is dominantly salty but not bitter. Sprinkle through nuts and serve with rice and a cooling salad.