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Pork and beans with Thai curry

Phrik Pad King Mu Yao Toua

This dish is one of my favorites in southern Thailand. Personally I prefer it with pork, but since it is a typical dish from the kitchen's Muslim south, it is found usually made with beef (chuck, house or flat of coastline).
The idea is to let the curry simmer dehydrate, until it forms a precipitate that will coat the beans and meat.
In Thai cuisine, use of long beans, Thai that are commonly found in Asian grocery stores. Otherwise, nice big homegrown beans will do.

For the curry, can be a pleasant change, but the more appropriate name: Thai Prik Khing (Thai meaning in Khing ginger prik chili).
The problem is that in a previous article, I just simplified the line by saying that there was in Thailand, Only 3 curry: yellow, red and green. The truth is that there are many more, and the latter in this case is to be classified among the green and red. This is a curry much drier than others, and therefore more suitable for this recipe. It is found in Paris store, a photo of this dish showing the same pot, so you do not have looked ridiculous trying to pronounce the name of the paste. Last
indication, it is one of the less spicy curry, and is therefore a good starting point for an introduction.

Ingredients

• 2.5 cases of Thai curry paste Prik Khing
  
• 1 or 2 cases
• sugar 500g of pork shoulder or beef chuck
• 6 lemon leaves (Bay Makrut)
  
• 400 ml coconut milk (from zero to 400ml because it can very well prepare this dish without coconut milk, it depends on taste)
  
• salt, sauce Nuoc Mam
  
• 2 cases of peanut oil
• 500 g long beans Thai

Preparation

1. Start slicing the meat into slices of medium thickness (2 mm)
2. In a wok or Dutch oven, heat the 2 cases of oil peanut, then add the curry paste over low heat
   
3. soon as it starts to produce a strong odor, add a few cases of coconut milk. At the touch of curry, coconut milk will produce fine oil droplets. As soon as they appear, add new coconut milk. Embed this way half the coconut milk.
4. Leave two or three minutes, then go up to medium heat and add meat. Stir constantly.
5. Once the meat is already well captured and becomes firmer, add the lemon leaves (which have previously rolled under the fingers so they release more flavor), and the rest coconut milk and mix.
6. Add powdered sugar and 4 or 5 cases of Nuoc Mam. adjust seasoning with salt or Nuoc Mam according to your tastes.
   
7. Reduce heat and simmer, stirring occasionally, for 20 good minutes. Monitor so that it is still a few cases of sauce in the wok.
   
8. Add the beans, cut into lengths of 5 cm.
9. Mount fire and then to precipitate the curry around the meat and beans, which should take another 10 minutes.
10. Serve (The dish can be prepared in advance and be reheated before serving).

This dish is eaten usually in single dish with rice, shredded raw cabbage and shredded.