Pad Prik King (Thai Dry Red Curry Stir Fry)

1. Heat the oil in a wok over medium heat. Add the curry paste and fry for 2 minutes, pressing it into the oil, until it darkens and the oil turns red around the edges.
2. Turn the heat to high and add the pork. Stir-fry for 3 minutes until it is coated in paste and cooked through.
3. Add the green beans and the water and stir-fry for 3–4 minutes until the beans are just tender but still squeaky.
4. Add the fish sauce and palm sugar and toss until the sugar dissolves and everything looks glossy.
5. Throw in most of the lime leaves and the chilli and toss once more.
6. Serve with jasmine rice, with the last of the lime leaves scattered over.

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Notes:

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• Frying the paste is the entire recipe. Undercooked paste tastes raw and dusty
• The dish should be dry and clinging, not saucy. Resist adding more water
• Long beans, snake beans or Chinese broccoli all work in place of green beans