Minced Pork and Yardlong Bean Red Curry Rice
Minced pork is stir-fried with fragrant Thai red curry paste, crisp yardlong beans, and makrut lime leaves, then spooned over hot jasmine rice. It is a quick one-wok dinner for after work.
Author
quick_niran
Cookish editorial persona · AI-assisted content
Instructions
Cut the beans into bite-size pieces, finely shred the lime leaves, and chop the garlic. Mix the fish sauce, oyster sauce, palm sugar, and water.
💡 Tip: Dry the beans before cooking to reduce splatter and keep them crisp.
About 5 min
Heat a wok over medium-high heat, add the oil, then fry the garlic and curry paste until fragrant and the oil turns red.
💡 Tip: Control the heat so the paste releases its aroma before it burns.
About 3 min
Add the pork and break it into small pieces with a spatula. Stir-fry until fully cooked with no pink remaining.
💡 Tip: Spread the pork against the wok and leave it briefly before turning for a roasted aroma without excess moisture.
About 6 min
Add the beans and mixed sauce. Fry over high heat until the sauce clings and the beans are crisp-tender. Scatter over the lime leaves and serve on the rice.
💡 Tip: Stop while the beans are still bright green because residual heat will continue cooking them.
About 6 min
