Khua Kling

Shopping list

• 500 g minced pork — not too lean

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• 2 tbsp vegetable oil

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• 3 tbsp red curry paste — shop-bought or homemade

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• 150 g long beans — cut into 1cm pieces (or green beans)

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• 4 piece kaffir lime leaves — finely shredded

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• 2 tbsp fish sauce

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• 1 tsp palm sugar — or soft light brown sugar

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• 100 ml water

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• 2 piece fresh bird's eye chillies — sliced (optional, for extra heat)

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• 10 g Thai basil leaves — for garnish

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Step by step

1. 1

   Heat the vegetable oil in a wok or large frying pan over high heat until shimmering.

2. 2

   Add the red curry paste and fry for 1– 2 minutes, stirring constantly, until very fragrant and the oil begins to separate.

3. 3

   Add the minced pork, breaking it up with a wooden spoon. Stir-fry for 5– 6 minutes until the pork is cooked through and starting to brown.

4. 4

   Pour in the water and stir well. Let the mixture bubble and reduce for 3– 4 minutes.

5. 5

   Add the long beans, kaffir lime leaves, fish sauce, and palm sugar. Stir-fry for another 4– 5 minutes until the beans are tender but still crisp and most of the liquid has evaporated.

6. 6

   The curry should be quite dry, with the pork slightly crispy at the edges. If using fresh chillies, stir them in now.

7. 7

   Taste and adjust seasoning with more fish sauce if needed.

8. 8

   Transfer to a serving plate, scatter over the Thai basil leaves, and serve immediately with steamed jasmine rice.