200 g pork belly, sliced, cut into bite-size pieces
2 tbsp gaeng kua curry paste, (Thai red curry)
1 cup long beans, cut into 1-inch long pieces
3 tbsp oil
1 tbsp palm sugar
2 tsp fish sauce
1 tbsp kaffir lime leave, sliced
1 red chee fah chili, (Thai spur chili), sliced
Boil the long bean until thoroughly cooked. Soak them in the cool water and drain the water away.
Heat the oil, then add the gaeng kua curry paste and stir until it becomes aromatic.
Add the pork and stir-fry until cooked through. Season with the palm sugar and fish sauce. Add the long beans and half of the sliced kaffir lime leaves. Stir until well combined.
Serve on a plate and garnish with sliced red chee fah chili and the remaining sliced kaffir lime leaves. Enjoy!
Sugar: 3g
:
Calcium: 27mg
Calories: 400kcal
Carbohydrates: 9g
Cholesterol: 36mg
Fat: 38g
Fiber: 1g
Iron: 1mg
Potassium: 192mg
Protein: 6g
Saturated Fat: 11g
Sodium: 260mg
Trans Fat: 1g
Vitamin A: 1490IU
Vitamin C: 21mg
