1.0Marc Winerhttps://marcwiner.com/en/Marc Winerhttps://marcwiner.com/en/author/admin2823/Authentic Pad Prik Gaeng – Red Curry Pork Stir-Fryrich600338<blockquote class="wp-embedded-content" data-secret="b56dmzGvB1"><a href="https://marcwiner.com/en/pad-prik-gaeng/">Authentic Pad Prik Gaeng – Red Curry Pork Stir-Fry</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/en/pad-prik-gaeng/embed/#?secret=b56dmzGvB1" width="600" height="338" title="“Authentic Pad Prik Gaeng – Red Curry Pork Stir-Fry” — Marc Winer" data-secret="b56dmzGvB1" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/09/Pad-prik-gaeng-en-tete-vraivrai-750x563.jpg600450A Thai stir-fry of pork and crisp-tender beans, coated in a homemade red curry paste fragrant with citrus and warm spices.https://marcwiner.com/en/pad-prik-gaeng/enAuthentic Pad Prik Gaeng - Stir-Fried Pork with Red CurryThaiMain course2010302250 g pork (thinly sliced)140 g yardlong beans (cut into 2.5 cm lengths)3 tablespoons vegetable oil2 tablespoons fish sauce1 tablespoon palm sugar4 leaves makrut lime (thinly sliced, for garnish)6 g dried red chilies (about 5 whole, or 2 tablespoons sliced)12 g shallots (about 5 small, chopped)12 g garlic (about 2 cloves, chopped)3 g galangal5 g lemongrass (finely sliced)2 g white peppercorns (about 5 peppercorns)2 g cilantro root (about 1 root; substitute the stem (without leaves) if needed)1 teaspoon makrut lime zest1 teaspoon salt1 teaspoon shrimp paste4https://marcwiner.com/wp-content/uploads/2025/09/Pad-prik-gaeng-en-tete-vraivrai.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400