Description
Pad Prik Khing recipe with pork belly is a delicious Thai dish using Prik Khing curry paste and green beans infused with fragrant kaffir lime leaves. This dry curry stir-fry dish is simple to put together and offers a full sweet, salty, and spicy flavor in one bite!
Ingredients
Scale
- 1 pound pork belly, sliced 1x2 inches pieces
- 1 tablespoon garlic, minced
- 3 tablespoons homemade curry paste, 2 tablespoons if using store-bought paste
- 1 tablespoon dried shrimp, soaked in water to hydrate before using
- 2-3 tablespoon sugar, brown, palm, or white sugar is fine
- 1/4 cup or 1 small shallot thinly sliced
- 3 kaffir lime leaves, thinly sliced into long strips
- 1 1/2 cups green beans, cut 1.2 inches long
- ½ teaspoon fish sauce or as needed after tasting
- Water- up to 1 cup, only as needed
Instructions
- In medium-high heat in a wok or large skillet, add the pork belly. No oil is needed because heat will extract the oil from the pork belly fat. Cook for 8-10 minutes until the meat is cooked and browned. Add a small amount of water (2-3 Tbsp) if the meat sticks too much to the pan. Stir a few times.
- Add the minced garlic, stir in well, and cook for 1 minute.
- Add the curry paste, stir well cook for 1-2 minutes. Add a small amount of water if it gets too dry.
- Add the dried shrimp and stir for another minute.
- Add the sugar and fish sauce, and carefully taste the paste to adjust the flavor. If it's too salty, add a little more sugar. The dish tends to get salty easily from the curry paste and the dried shrimp, so go light on the fish sauce.
- Add the kaffir lime leaves and shallot and cook for one more minute. Add more water again if the dish gets too dry. Turn the heat down to medium if food is cooking too quickly.
- Add the green beans, stir everything well, taste the dish and adjust the seasoning quickly. Cook for two more minutes, then turn the heat off.
- Done! Serve the Pad Prik king stir fry with cooked jasmine rice!
Notes
- Curry paste. If Prik King paste is unavailable, use 2 tablespoons of Thai red curry paste instead. Also, add 1 tablespoon of brown sugar to the recipe as the red curry paste is saltier and spicier than the prik king paste.
- When you cut the pork belly, make sure to cut the meat to include all the layers of the pork. The skin, the fat, and the meat ensure you get the whole pork belly experience in every bite. Slice them into bite-sized pieces for a faster cooking time.
- If the curry paste used in this recipe seems too much or spicy for your taste bud, try adding just half first. Taste the flavor and adds more at the end if you need just a bit more of a kick.
- It's ok to gradually add some water or chicken stock as needed throughout the cooking process to help loosen up the pork belly and the curry paste to avoid sticking so much to the pan. The water will dilute the stir fry flavor and adjust the sugar and fish sauce accordingly.
- Long green beans are typically used almost exclusively in Thai food. You may be able to find them in your local Asian market. They are crispy and sweeter than regular beans. They are also called snake beans or yard-long beans. They are pretty easy to identify. Look for bright green long beans in the vegetable section.
- Kaffir lime leaves. Kaffir lime leaves are often used in Thai cooking. They have a distinctive flavor that gives Prik King a unique flavor. Chop them into long strips for this recipe. Lime zest can use used as a substitute in a pinch.
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- Prep Time: 15
- Cook Time: 15
- Category: Curries, pork recipes
- Method: Stir fried
- Cuisine: Thai
Keywords: prik king recipe with pork bell, prik king curry,prik king, pad prik king recipe, prik king recipe, pork belly recipe, Thai pork belly