sweet dry curry

As I mentioned in the other post, I was really excited to try Leela‘s recipes from her new book, Simple Thai Food ! I was trying to think of a ‘balanced’ dinner that would have different types of dishes, and dishes that wouldn’t make us sweat more, now that it is getting gross and humid outside.
Luckily, most of the dishes sound deeelicious and don’t call for complicated or new cooking techniques. I happened to have red curry paste in the freezer, so I decided on Phat Phrik Khing.

Phat Phrik King
Sweet Dry Curry of Pork and Long Beans
adapted from Simple Thai Food

8 oz pork loin
2 Tbsp dried shrimp
2 Tbsp vegetable or canola oil
1.5 Tbsp store-bought red curry paste
2 tsp fish sauce
1.5 Tbsp palm sugar, or 1 Tbsp packed brown sugar
1/4 to 1/2 cup unsalted chicken stock or water
8 oz long beans, cut into 1-1 1/4 inch pieces
4 kaffir lime leaves, deveined and torn by hand


1) Slice the pork thinly into 2 bite-pieces. Coarsely chop the dried shrimp.

2) Heat the shrimp and oil in a wok over medium heat, stirring occasionally. When the shrimp is fragrant, add the curry paste, stirring to break up the clumps of curry paste. When the paste is well dispersed and also has released its smell, add the pork, and cook until the pork is 75% done. Transfer the pork and accompanying bits of curry paste and/or shrimp into a bowl.

3) Add fish sauce, sugar, and stock/water, and stir to combine. Add the long beans, and cook until most of the water has evaporated and the long beans are almost completely cooked through. Add the pork and bits back into the wok to completely finish cooking the pork.

4) Transfer to a plate and lastly, add the torn lime leaves.

5) Enjoy with rice!