Moo Pad Prik Gaeng (Pork and Green Bean Red Curry Stir Fry)
A fast, dry Thai stir fry where pork mince and snappy green beans are coated in sticky red curry paste. No sauce to fuss over.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 mins
- LevelEasy
- Costabout £1.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice in a covered pan with 400 ml water for 12 minutes and rest covered.
12 min - 2
Heat the oil in a wok or large frying pan over a high heat until almost smoking, about 1 minute.
1 min - 3
Add your ready made Thai red curry paste (see the base recipe) and stir fry for 1 minute until it smells fragrant.
1 min - 4
Add the pork and break it up. Stir fry for 4 minutes until cooked through with no pink and starting to brown.
4 min - 5
Add the beans and 3 tbsp water and cook for 4 minutes until the beans are bright and just tender.
4 min - 6
Stir in the fish sauce, sugar and lime leaves and cook 1 more minute.
- 7
Serve over the rice topped with the sliced chilli.
Tips
- Cut the beans small so they cook quickly and mix evenly with the pork.
- Use a very hot pan: the dish is dry and fragrant, not stewed.
- Swap the pork for chicken mince or crumbled firm tofu.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Freeze for up to 2 months. Reheat until steaming hot all the way through.
Questions
What does prik king mean?
It refers to the chilli and ginger style of curry paste used for a dry stir fry. It is a classic home dish in Thailand.
Can I use pork belly?
Yes, slice it thinly and fry until the fat renders. It will be richer.
Can I make it less hot?
Yes, use 40 g of paste and add a squeeze of lime at the end.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.