Ingredients

The following ingredients have 4 Servings
  • 3/4 lb. green beans (trimmed and cut into 2-inch lengths)
  • 1 Tbsp. sesame oil
  • 2 Tbsp. grapeseed (or vegetable oil)
  • 3 Tbsp. prik king curry paste (or use any red curry paste, such as panang, massaman, or regular “red”)
  • 1 lb. boneless pork loin (very thinly sliced crosswise into 2-inch strips)
  • 1/2 c. fat free chicken broth
  • 2 Tbsp. fish sauce
  • 1 Tbsp. palm sugar (or brown sugar)
  • 4 wild lime leaves* (halved (or serve with lime wedges))

Instruction

  • Bring a pot of water to a boil and toss in your green beans. Let cook for about 3 minutes, then strain and rinse with cold water.
  • Heat the sesame and grape seed oil over medium-low in a large skillet. Add in the curry paste and stir for 2-3 minutes until the paste is well combined with the oil. Use the back of a wooden spoon to work the two together.
  • Turn the heat up to medium-high and add the pork strips. Stir the pork around to evenly coat in curry paste for a minute or two, then add in the broth, fish sauce, wild lime leaves (if using), and palm sugar. Stir well to combine.
  • Add the green beans to the pan and saute for another 3 minutes.
  • Serve with lots of jasmine rice!
  • *The lime leaves are pictured as a garnish, in case you are wondering what they look like.