Dinner · 30 min · thai

Pad Prik King Moo (Dry Red Curry Pork)

If you like pork shoulder, you’ll love this Thai dinner — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Pork shoulder
• 4 tbsp Prik king paste
• 3 cups Green beans
• 6 Kaffir lime leaves
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 2 tbsp Vegetable oil

Steps

1. Slice the pork shoulder thinly against the grain. Prik king is a dry curry, so thin slices maximize the surface area that gets lacquered in the fried paste.
2. Fry the prik king paste in 2 tablespoons of oil over medium heat for 2 to 3 minutes, until it darkens and smells intensely aromatic. This blooming step is what separates a great dry curry from a merely okay one.
3. Add the pork and toss to coat every slice in the paste. Stir-fry 5 to 6 minutes until the pork is cooked through and the paste clings to it like a glaze.
4. Add the green beans and a splash of water, cover, and steam 3 minutes, just until the beans turn bright green and tender-crisp.
5. Stir in the fish sauce, palm sugar, and the kaffir lime leaves, sliced into fine ribbons. Cook 1 minute more, then serve over rice. No coconut milk, no broth. Just pork, paste, and fire.

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