Tuesday, December 18, 2012

stir-fried pork and string bean in red curry paste

Stir-fried Pork & Organic String Bean in Red Curry Paste : หมูผัดพริกแกงใส่ถั่วผักยาว

Lately, I have been working very hard. I work 6 days a week and I spend/t more than 10 hours at work and I was/am entirely worn out. When I got back home I were extremely exhausted. I cooked a lot of quick-fix meals for dinner. I always love good quality home-cooked food and I love to cook my own food mainly because I know whats in it. This dish is perfect (Protein, Veggie & Carb) for a mid-week dinner. Its simple and easy to prep and very fast to cook. 

Find below a recipe

Red Curry Paste : you can cook the paste on the weekend and have it kept in the fridge. 
4 Whole Red Shallots, peeled
4-6 Cloves of Garlic, peeled
1-2 Lemongrass, thinly sliced
1 Kaffer Lime, grated (only the green bits)
1 Galangal, thinly sliced
4-6 Dried Red Chillies, soaked and cut into small pieces 
2 Teaspoons Shrimp Paste (find the best quality)
1 Teaspoon Coarse Sea Salt (coarse sea salt will make it easier when you pound the paste)
1-2 Coriander Roots, cut
2 Teaspoons Coriander Seeds
1 Teaspoon Caraway

Smash all ingredients together by using a mortar and pestle until well-mashed. If you don't have them on hand, then a blender will do but the paste will not be as good. Put the paste in an airtight container and it can be kept in the fridge for a month. 

1 Cup Pork Shoulder, sliced (You can always change to pork tenderloin.)
1 Cup Organic String Beans, cut 
3 Kaffir Lime Leaves, Shredded 
2 Tablespoons Red Curry Paste (You can find some good quality red curry paste in Supermarket if you are too lazy to cook your own paste)
1 Tablespoon Fish Sauce
A dash of un-refined Brown Sugar 
2 Tablespoons Cooking Oil 


Heat a wok over medium-high heat, add cooking oil. Add curry paste, stir-fry till aromatic. Add pork and stir fry to mix well. Add a little of water or stock and keep stir-frying till pork is almost cooked through. Turn the heat up a little, then add string bean, stir-fry for a few minutes. (Don't leave string bean in the heat too long. You need to be quick at this stage. Make sure that string bean is not over-cooked. I personally  like it crunchy and green.) Add kaffir lime leave, fish sauce and a pinch of brown sugar. Taste if more seasoning is needed. Turn of the heat. Serve immediately with steamed rice or steamed whole grain rice. (You can always add one or two fried eggs on top as we "Thai" like to have it served with.) Absolutely satisfying. 

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