Pad Prik King

Pad Prik King, Step by Step

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1. Blanch the green beans in boiling water for 2 minutes, then drain and dry them thoroughly.

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2. Heat the oil in a wok over a medium-high heat.

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3. Add the curry paste and fry 2 minutes, pressing it against the wok, until it darkens and smells cooked.

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4. Add the garlic and cook 20 seconds.

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5. Add the pork and stir-fry 3 minutes, until cooked through and coated in paste.

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6. Add the beans and toss for 3 minutes over a high heat.

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7. Add the fish sauce, palm sugar and just the 2 tbsp of water — no more.

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8. Toss for 2 minutes, until the liquid has gone and the paste clings as a dry coating.

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9. Stir in most of the shredded lime leaves and the chillies.

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10. Scatter the remaining lime leaf over and serve with rice.

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Notes for Getting It Right

• No coconut milk and no stock. It is a dry curry.
• Dry the blanched beans or the paste slides off.
• Fry the paste until it darkens before anything else goes in.

Swaps and Variations

• Dried chilli flakes can stand in for the red chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Pad Prik King

• Jasmine rice
• Fried egg
• Nam pla prik

Storing & Reheating Pad Prik King

Keeps 2 days refrigerated and is good cold.

Pad Prik King Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.