Description
This is one of Chef Grant's favorite Fall dishes to make. As the weather cools down and there is an abundance of long beans or string beans, eating this dish warms the body and soul!
15 min
4
servings
Ingredients
2
Tbsp
coconut cream or salad oil
1
lb
thinly sliced pork shoulder
8
pieces
long beans
(cut into 3" long pieces)
2
Tbsp
red curry paste
5
kafir lime leaves
(chiffonade)
2
Tbsp
fish sauce
2
Tbsp
palm sugar
1/4
cup
beef stock
1/4
cup
coconut cream
(for garnish)
1
pieces
red chile or ¼ red bell pepper
(sliced thinly or julienne for garnish)
Prep Time:
5 min
Cooking Time:
10 min
Total Time:
15 min
Instructions
Place the coconut cream or oil in a pan on high heat, when the coconut cream “crackles out” or the oil lightly smokes, add in the pork and sauté for 2 minutes.
Add in the long beans, red curry paste, kafir lime leaves, fish sauce, palm sugar and beef stock. Mix well then reduce the liquid by half.
Place the mixture in a serving plate, drizzle the coconut cream as garnish here and there, and top with the sliced chili or red bell pepper.
