Main Course
Pad Prik King Moo (Green Bean Curry Pork)
About this dish
Pad Prik King Moo is a beloved Thai stir-fry that brings together tender pork, crisp green beans, and a fragrant red curry paste. The dish is famously dry yet intensely flavored, relying on the paste's aromatic heat rather than a heavy coconut sauce.
Originating from central Thailand, it's a quick weeknight staple that showcases the balance of spicy, salty, and slightly sweet notes. Serve it over steamed rice for a satisfying meal that's both vibrant and comforting.
Ingredients
UK and US measurements are both included for every recipe.
Pork loin
protein300 g
Imperial measurement: 10.5 oz
Green beans
vegetable200 g
Imperial measurement: 2 cups trimmed and halved
Thai red curry paste
seasoning3 tablespoons
Palm sugar
seasoning1 tablespoon
Fish sauce
seasoning2 tablespoons
Vegetable oil
fat2 tablespoons
Makrut lime leaves
herb4 leaves
Red chili peppers
vegetable2
Method
Prepare ingredients
PT10MSlice the pork loin thinly across the grain into bite-sized strips. Trim and halve the green beans. If using, thinly slice the red chili peppers. Remove the central ribs from the makrut lime leaves and cut into very thin strips.
Heat the wok
PT1MPlace a wok over high heat. Add the vegetable oil and swirl to coat. When the oil is shimmering, add the red curry paste and stir-fry for about 30 seconds until fragrant.
Stir-fry the pork
PT3MAdd the sliced pork to the wok and spread it quickly. Stir-fry for 2-3 minutes until the pork is no longer pink and is lightly browned.
Add green beans and seasonings
PT4MAdd the green beans, fish sauce, and palm sugar. Continue stir-frying for 3-4 minutes until the green beans are tender-crisp and the sauce has reduced and coats the meat and beans.
Finish with aromatics
PT1MAdd the makrut lime leaf strips and red chili slices (if using). Stir-fry for another 30 seconds, then remove from heat.
Serve immediately
PT0MTransfer to a serving plate and serve hot over steamed jasmine rice.
Equipment
- Wok
- Chef's knife
- Cutting board
- Spider skimmer or spatula
- Measuring spoons
Nutrition facts
Tips
- For extra fragrance, pound the red curry paste with a few cloves of garlic and a pinch of white peppercorns before cooking.
- If you can't find palm sugar, substitute with brown sugar or coconut sugar.
- Slice the pork very thinly against the grain so it cooks quickly and stays tender., Use fresh green beans for the best crunch, blanch them in boiling water for 1 minute if you prefer softer texture.
Serving suggestions
- This dish is fantastic with a mound of fluffy steamed jasmine rice. Add a side of cucumber salad or a fried egg for a more complete meal.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Mali Srisuk
Specialises in Thai cuisineMali Boonmee makes mango sticky rice with coconut cream and a pinch of salt. She is a sweet summer child.
Describe yourself in three words: Sweet, sticky, mango-y.