Pad Prik King Moo / Nuea
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoons oil
- 200 g pork belly, lean, or rump steak
- broth
- 300 g beans (snake)
- 2 tablespoon curry paste, red, Thai, possibly less
- 5 kaffir lime leaves, torn into large pieces
- 2 tablespoon fish sauce
- 0.5 tablespoon ½ palm sugar
- 1 chilli pepper (s), long, red
- 2 kaffir lime leaves, cut into very fine strips
Print Recipe
Pin Recipe Instructions
- Cut the snake beans into pieces about 5 cm long, cut the long red chilli pepper diagonally into thin slices.
- Cut meat, whether pork or beef, into as thin slices as possible. This works best when the meat is a bit frozen.
- Fry the red curry paste in a little oil, then add the meat and fry until it is through. As soon as it gets too dry, add a little broth, just enough so that nothing burns and there is a very small amount of sauce.
- Now add the snake beans, mix everything well. The beans are good very quickly, after no more than a minute. Season with fish sauce and sugar and add the torn kaffir lime leaves and chili slices. Stir well, but don`t fry too long, otherwise the kaffir lime leaves will turn bitter. Season with fish sauce and sugar as required.
- Serve on plates with or on top of rice and sprinkle with the finely chopped kaffir lime leaves.
- So far, no one has been able to explain to me why this dish is called Pad Prik King, that`s just the way it is. Pad (or Phad) means fried, Prik means with chili, and King is actually ginger, but it has no place in this quick dry curry.
- You can also do it with fish, shrimp or tofu, in which case the cooking time must of course be adjusted accordingly.
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