Stir-Fried Long Beans with Red Curry Paste (Phat Phik Kaeng Tua Fak Yao) This is a popular Thai dish that’s easy to make yet delivers bold, harmonious flavors. You can customize the ingredients to your liking, such as using pork belly, minced pork, chicken, or crispy pork, making it a favorite for many.
This article by Thairath Online will introduce the ingredients and how to prepare stir-fried long beans with red curry paste. It will also cover what ingredients can be added and the calorie count, promising a delicious and satisfying dish.
Stir-fried long beans with red curry paste has main ingredients including red curry paste, stir-fried with long beans and meats such as chicken, minced pork, shrimp, or crispy pork. The most popular version is with pork belly, which adds richness, aroma, and great taste.
You can choose any meat for stir-fried long beans with red curry paste, but the most popular is pork belly. Here’s a simple method:
Ingredients for stir-fried long beans with red curry paste and pork belly:
How to make stir-fried long beans with red curry paste and pork belly:
1. Cut the pork belly and long beans into bite-sized pieces and set aside.
2. Thinly slice the kaffir lime leaves and prepare them as well.
3. Boil water with salt, blanch the long beans until tender, then cool them in cold water.
4. Heat a pan over medium heat and add cooking oil.
5. Stir-fry the red curry paste until fragrant and slightly browned, then add the pork belly and stir-fry.
6. Add a little water, then season with fish sauce, green cap soy sauce, oyster sauce, and palm sugar.
7. Taste and adjust seasoning as desired, then add the long beans and kaffir lime leaves.
8. Turn off the heat and serve.
The dish stir-fried long beans with red curry paste and pork belly is nutritious, offering a variety of nutrients such as protein, carbohydrates, and fats. It is also relatively high in energy, with one serving providing approximately 450-550 kilocalories.
Stir-fried long beans with red curry paste is an easy dish to make and you can use pork belly, minced pork, chicken, or other meats as you prefer. For a richer, more enticing flavor, it’s recommended to fry the curry paste until the oils separate. Also, avoid overcooking to keep the long beans crisp.
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