Prep 10 min·Cook 10 min

1. 1You're here
   Step 1.

   Slice the pork thinly, 3–4 mm. Fold the lime leaves in half, tear out the central stalk and shred the leaves as finely as you can.

   400 g Pork shoulder steaks4 Makrut lime leaves

   Knife work
2. 2
   Step 2.

   Heat the oil in a wok over medium heat. Fry the curry paste for 1–2 minutes, stirring, until fragrant and the oil turns red.

   2 tbsp Cooking oil2½ tbsp Thai red curry paste

   2 minStir-fry

   Wok-chan's tip鑊仔貼士

   Keep the heat moderate here; burnt paste turns bitter.
3. 3
   Step 3.

   Turn the heat to high, add the pork and stir-fry for 2–3 minutes until no longer pink.

   400 g Pork shoulder steaks

   3 minStir-fry
4. 4
   Step 4.

   Add the green beans and water and stir-fry for 3–4 minutes until the beans are tender but still crunchy.

   250 g Green beans, in 4 cm lengths3 tbsp Water

   4 minStir-fry
5. 5
   Step 5.

   Season with the fish sauce and palm sugar and toss until the sauce has cooked down and clings to everything.

   1½ tbsp Fish sauce1 tbsp Palm sugar, chopped (or soft brown sugar)

   Stir-fry
6. 6
   Step 6.

   Toss in the lime leaves and chilli for 30 seconds and serve with jasmine rice.

   4 Makrut lime leaves1 Red chilli, sliced

   Stir-fry