Pork With Spicy Greenbeans

“This recipe is from the Qick and Easy Thai cookbook.”

Ingredients Nutrition

  • 12 lb fresh green beans (about 2 cups) or 12 lb asian yard long beans, cut into 2 inch lengths (about 2 cups)
  • 3 tablespoons vegetable oil
  • 3 tablespoons prik king curry paste or 3 tablespoons red curry paste
  • 2 tablespoons dried shrimp, finely chopped (or ground, this ingredient is optional)
  • 14 lb pork, thinly sliced crosswise into 2 inch strips
  • 13 cup chicken stock or 13 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar or 1 tablespoon brown sugar
  • 4 wild fresh lime leaves (optional)


  1. Bring a medium saucepan of water to a rolling boil. Add the green beans and cook 3 minutes, until tender but crisp. Drain and set aside.
  2. Heat the oil in a large skillet over low heat, and add the prik king paste and dried shrimp, if using. Cook 3-4 minutes, pressing the curry paste and stirring as it softens and becomes fragrant. Increase the heat to medium high and add the prok, tossing about 1 minute to coat it with sauce.
  3. Stir in chicken stock, fish sauce, palm sugar, cooked green beans, and lime leaves, if using, and cook 2-3 minutes more, tossing often, until beans are heated through and sauce is well combined. Transfer to a serving dish and serve hot or warm.

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