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Thai Curry : Pork or Chicken with Green Beans in Red Curry

Serves : 4-6
Preparation time: 45 mins
Cooking time: 20 mins


  • 2 tablespoons oil
  • 500g fresh boneless chicken or pork, cut into bite-sized chunks
  • 300g green beans, cut into lengths to yield 3 cups
  • 250ml chicken stock or ¼ to ½ chicken stock cube dissolve in 250ml hot water
  • 1 tablespoon fish sauce
  • 2 tablespoons sugar
  • Kaffir lime leaves, thinly sliced into fine strips
  • ½ red bell pepper, deseeded and thinly sliced
  • Sprigs of Thai basil (horapa)

Red Curry Paste

  • 5 dried red chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded and sliced
  • 5 shallots
  • 2 cloves garlic
  • 1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced
  • 2cm galangal root, peeled and sliced
  • 2 teaspoons crushed coriander roots and stems
  • ½ teaspoon black peppercorns
  • 1 kaffir lime leaf
  • ¼ teaspoon ground turmeric
  • ½ teaspoon dried shrimp paste
  • ½ teaspoon salt

Method for Cooking Pork or Chicken with Green Beans in Red Curry:

  1. To make the Red Curry Paste, grind all the ingredients to a smooth paste in a blender, adding some water to keep the blades turning if necessary.

  2. Heat the oil in a wok or skillet over medium heat and stir-fry the Red Curry Paste for 3 to 5 minutes until fragrant. Increase the heat to high, add the chicken or pork and stir-fry for 3 to 5 minutes until almost cooked. Add the green beans and stir-fried for another 3 to 5 minutes until they are tender and cooked. Season with chicken stock, fish sauce and sugar, and stir-fry for another 2 to 3 minutes before removing from the heat.

  3. Transfer to a serving platter and sprinkle with kaffir lime leaves, red bell pepper and basil leaves. Serve hot with steamed rice.

Thai Curry

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Last Updated: 24/07/2011