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Porc sauté aux haricots verts et sauce épicée, servi dans une assiette blanche sur une table en bois.

Authentic Pad Prik Gaeng - Stir-Fried Pork with Red Curry

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5/5 (26)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main course
Cuisine: Thai
Servings: 2
Calories: 409kcal
Author: Marc Winer

Ingredients

  • 250 g pork thinly sliced
  • 140 g yardlong beans cut into 2.5 cm lengths
  • 3 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 4 leaves makrut lime thinly sliced, for garnish

Spice Paste

  • 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 galangal
  • 5 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 zest
  • 1 teaspoon salt
  • 1 teaspoon shrimp paste
US Customary - Metric

Procédé

Make the Paste

  • Pound all paste ingredients in a mortar until smooth and fragrant, forming a red curry paste.
    6 g dried red chilies, 12 g shallots, 12 g garlic, 3 g galangal, 5 g lemongrass, 2 g white peppercorns, 2 g cilantro root, 1 teaspoon makrut lime zest, 1 teaspoon salt, 1 teaspoon shrimp paste
    Pad Prik Gaeng - 1

Cook

  • Heat the oil in a wok over medium heat, then fry the curry paste until very fragrant and the red oil separates.
    3 tablespoons vegetable oil
    Pad Prik Gaeng - 2
  • Add the pork and stir-fry until almost cooked through.
    250 g pork
    Pad Prik Gaeng - 3
  • Stir in the yardlong beans, season with fish sauce and palm sugar, and toss until the beans remain green and the curry is nearly dry. Finish with the makrut lime leaves and serve immediately.
    140 g yardlong beans, 2 tablespoons fish sauce, 1 tablespoon palm sugar, 4 leaves makrut lime
    Pad Prik Gaeng - 4

Notes

  • Pad prik khing is a dry curry with no coconut milk; fry the paste thoroughly to release its vivid red color and fragrance.
  • Add the makrut lime leaves at the end to preserve their bright citrus aroma.
  • A quick cook keeps the beans crisp and the color vibrant red-orange.

Nutrition

Calories: 409kcal | Féculents: 13g | Protein: 25g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Graisses trans: 0.01g | Cholesterol: 96mg | Sodium: 366mg | Potassium: 615mg | Fiber: 1g | Sugar: 1g | Vitamin A: 644IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 2mg
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