Summary

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

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Instructions

1. Cut the snake beans into pieces about 5 cm long, cut the long red chilli pepper diagonally into thin slices.
2. Cut meat, whether pork or beef, into as thin slices as possible. This works best when the meat is a bit frozen.
3. 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.
4. 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.
5. Serve on plates with or on top of rice and sprinkle with the finely chopped kaffir lime leaves.
6. 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.
7. You can also do it with fish, shrimp or tofu, in which case the cooking time must of course be adjusted accordingly.