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Ingredientes
- 1 lb belly pork cut small dice.
- 2 c. long green beans in 1" pcs
- 1/2 c. sliced green bell peppers
- 1/2 c. sliced red Thai bell peppers
- 3 Tbsp. red curry paste
- 3 Tbsp. fish sauce
- 1 Tbsp. Thai chili in oil
- 1 Tbsp. chopped garlic
- 1 Tbsp. palm sugar
- 1 Tbsp. thinly-sliced Thai chile peppers
- 1 tsp freshly-grnd black pepper
Direcciones
- Heat a wok (see below), and then add in the belly pork and stir-fry till it turns brown, and the fat crispens and reduces. If it becomes too dry add in a very small amount of peanut oil.
- Add in the curry paste, and stir-fry to combine, then add in the fish sauce, chili oil, garlic, sugar, chilis and pepper, and stir-fry for about two min stirring continuously to combine the flavors and mix well.
- Add in the bell peppers and stir-fry till they just begin to soften, then add in the long beans and stir-fry till heated through (about 30 seconds).
- Serve with steamed Thai jasmine rice.
- Comments: This dish is made with belly pork. There are a number of reasons for this: on the pragmatic level the Thais tend to use all of an animal, and this is a way of using the rather fatty belly pork. Secondly the style of cooking means which the dish is cooked in the pork fat itself, that enhances the flavor. Thirdly, the fatty meat absorbs the additional flavors and so tastes better.
- We suggest which you use a non-stick stir-fry pan or possibly saute/fry pan for this dish if available (the pork sticks to the pan quite easily). The wok or possibly pan should be quite warm, so as to sear the pork and render the fat quickly. If the pan is too cool it will tend to become leathery and "chewy".
- Sliced chilis are "optional". You can also reduce the amount of red curry paste used quite substantially without too much adverse affect on the authenticity of the dish.
