Pork and green bean red curry stir fry is an aromatic and appetizing dish that goes well with steamed rice. The dish is simple, healthy, and great for a quick dinner or a packed lunch. The pork is tender and moist, with a piquant and tangy flavor. If you cook a lot and cannot finish it immediately, no worries at all. The leftovers taste even better after a quick heat-up in the microwave!
This dish was inspired by the pork and green bean curry stir fry that I had in a Thai restaurant when I was traveling in southern California. The tender pork slices and crisp green beans were perfectly seasoned with a sweet and spicy curry sauce. The dish was so appetizing and went great with steamed white rice.
I had never tried to use Thai curry in a stir fry, but I was intrigued by the flavor and ventured to re-create it in my kitchen last weekend. The recipe was adapted from the chicken red curry stir fry recipe from Serious Eats, but I made a few tweaks to make the dish even tastier.
Here is a list of things to keep in mind when cooking this dish.
- Use low heat when frying the curry paste to avoid burning it.
- Cook the green beans long enough to ensure they’re cooked through (green beans contain a mild toxin when raw). If the beans are large and tough, add water into the skillet, cover, and simmer, to steam the beans and expedite the process.
- Cook pork (or chicken or beef) separately at first in order to get the most tender and juicy result.
- Lower the heat when adding the sauce in the final cooking step to avoid burning the sauce.
- Blend a small amount of water into the sauce to avoid burning the sauce.