Pork with Snake Beans and Chilli Paste

Name: Pork with Snake Beans and Chilli Paste (Pat Prik King Tua Fak Yaew)
Cuisine: Thailand
Ingredients: 30 mL (2 tablespoons) safflower oil or 60 mL (4 tablespoons) if using pork ribs or leg; 200 g (7 oz) pork belly, fresh bacon or pork ribs or leg, steamed and sliced into small strips; 200 g (7 oz) pork belly, fresh bacon or pork ribs or leg, steamed and sliced into small strips; 200 g (7 oz) pork belly, fresh bacon or pork ribs or leg, steamed and sliced into small strips; 200 g (7 oz) pork belly, fresh bacon or pork ribs or leg, steamed and sliced into small strips; 3 tablespoons of the chilli paste; 30 mL (2 tablespoons) fish sauce; 1 tablespoon white (granulated) sugar; 50 g (2 oz) snake (long green) beans, cut into 3 cm (1¼ in) lengths; 6 kaffir lime leaves, shredded; 3 fresh large red chillies, halved and deseeded; 5-10 dried red long chillies, deseeded and chopped; 3 red shallots, chopped; 2 cloves garlic; ½ stalk lemongrass, sliced; 1 teaspoon galangal, peeled and chopped; 3 coriander (cilantro) roots; 1 tablespoon dried prawns (shrimp), rinsed; 1 tablespoon dried prawns (shrimp), rinsed; 1 teaspoon salt

Pat Prik King Tua Fak Yaew

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS A pungent dish. One very old recipe calls for the use of Kai Kem (Salty Eggs) instead of pork.

Ingredients

30 mL (2 tablespoons) safflower oil or 60 mL (4

Asia
Thailand
Main course
South East Asia
Gluten-free

Method

In a medium pan, heat the oil, add the garlic and fry until golden. Add the pork and fry until it begins to colour. Add the chilli paste and fry for about 5-8 minutes or until fragrant; if necessary, moisten with a little water to prevent the paste from catching. Add the fish sauce and sugar. Mix in the beans, kaffir lime leaves and chillies, fry for a further 2-3 minutes, or until the beans ar