Dry curry paste stir-fry

Dry curry paste stir-fry

Mu phat phrik khing (Bangkok)

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From
South East Asian Food

Ingredients

Quantity Ingredient
3 tablespoons Red chilli paste, (Nam phrik daeng)
2 tablespoons ground dried prawns
3 tablespoons vegetable oil, (depending on the fatiness of the meat)
200g snakebeans or stringless beans, cut into 2.5 cm lengths
350g cooked crispy barbecued pork belly, sliced
1-2 tablespoons fish sauce, to taste
1 tablespoon palm sugar
a few kaffir lime leaves, shredded
2 red chillies, shredded, for garnish

Method

  1. Combine the Nam phrik daeng (Chilli paste) and the ground prawns and mix well. Heat 1 tablespoon oil in a wok. Put in the beans and stir-fry until half cooked. Take out and keep aside. Heat 4 tablespoons oil in the pan. Add the curry paste and stir-fry until it smells fragrant. Add more oil if necessary, although barbecued pork should release its own fat when stir-fried and shouldn’t require extra oil. Reduce the heat, put in the pork and stir-fry until it changes colour or is well coated. Add the beans, fish sauce and sugar to taste, mix well and stir-fry until everything is cooked and well mixed. Stir in the kaffir lime leaves, garnish with shredded red chillies and serve. The dish should be dry.
  2. This stir-fry keeps well and is good cold on picnics. Shelled and deveined raw prawns may be used instead of pork.
  3. You can also use this recipe without the meat or the beans but with a little water added to make a sauce for Kung Phao, the lightly barbecued or grilled jumbo prawns, scampi or crayfish.
Tags:
SBS
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