Thai Pork with Spicy Green Beans
3/4 lb. green beans, trimmed and cut into 2-inch lengths
1 Tbsp. sesame oil
2 Tbsp. grapeseed (or vegetable) oil
3 Tbsp. prik king curry paste (or use any red curry paste, such as panang, massaman, or regular “red”)
1lb. boneless pork loin, very thinly sliced crosswise into 2-inch strips
1/2 c. fat free chicken broth
2 Tbsp. fish sauce
1 Tbsp. palm sugar (or brown sugar)
4 wild lime leaves*, halved (or serve with lime wedges)
Bring a pot of water to a boil and toss in your green beans. Let cook for about 3 minutes, then strain and rinse with cold water.
Heat the sesame and grapeseed oil over medium-low in a large skillet. Add in the curry paste and stir for 2-3 minutes until the paste is well combined with the oil. Use the back of a wooden spoon to work the two together.
Turn the heat up to medium-high and add the pork strips. Stir the pork around to evenly coat in curry paste for a minute or two, then add in the broth, fish sauce, wild lime leaves (if using), and palm sugar. Stir well to combine.
Add the green beans to the pan and saute for another 3 minutes.
Serve with lots of jasmine rice!