Phat Phrik Khing Muu (Red Curry With Pork Belly And Green Beans)

By Saveur
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Saveur
Nutrition per serving    (USDA % daily values)
CAL
897
FAT
62%
CHOL
25%
SOD
157%

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Ingredients for 4 servings

FOR THE PASTE:

12 dried puya chiles, stemmed and roughly chopped

8 dried red Thai chiles or chiles de árbol, stemmed and roughly chopped

⅓ cup small dried shrimp, rinsed and drained

2 tbsp. roughly chopped cilantro root or stems

1½ tsp. kosher salt

8 cloves garlic, roughly chopped

6 small Asian shallots or 2 medium regular shallots, roughly chopped

6 stalks lemongrass, trimmed and thinly sliced

1 4"-piece krachai, peeled and thinly sliced, or ¼ cup frozen, defrosted and roughly chopped

1 2"-piece galangal, peeled and thinly sliced

FOR THE CURRY:

½ lb. skin-on pork belly

3 cloves garlic, roughly chopped

1 tbsp. fish sauce, preferably Tiparos brand

1½ tsp. pickled green peppercorns, lightly crushed

¾ tsp. grated palm sugar

5 fresh or frozen Kaffir lime leaves, roughly torn

6 fresh green Thai chiles, stemmed and halved

1 3"-piece krachai, peeled and grated, or 3 tbsp. frozen, defrosted and roughly chopped

½ lb. long beans or regular green beans, trimmed and cut into 2" pieces

1 cup packed basil leaves, preferably Thai Cooked jasmine rice, for serving

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