Follow these steps for perfect results
pork neck fillet
minced
garlic
grated
galangal
grated
ginger
grated
birds eye chilli
finely chopped
lemongrass
white part finely chopped
Molasses Sugar
unrefined
fish sauce
shrimp paste
coriander stalk
finely chopped
fresh mint leaves
Thai basil
lime
juiced
lime segments
snake beans
1 inch pieces
spring onions
2 inch pieces
Chop the pork into small pieces, then chop vigorously until it turns into a mince.
Pound the garlic, ginger, chilli, lemongrass, and coriander root into a rough paste using a pestle and mortar.
Heat vegetable oil in a wok on high heat and fry the paste.
Add the minced pork and cook for 3-4 minutes.
Add the shrimp paste, fish sauce, lime juice, lime segments, and sugar and cook for another minute.
Add the green beans and spring onions and cook for 2-3 minutes.
Remove from heat and toss through the fresh mint and basil leaves.
Serve with Thai sticky rice.
Expert advice for the best results
Adjust the amount of chilli to your spice preference.
Use fresh, high-quality ingredients for the best flavor.
Serve immediately for the best texture.
Everything you need to know before you start
15 minutes
The paste can be made ahead of time.
Garnish with extra mint and basil leaves and a lime wedge.
Serve with Thai sticky rice.
Complements the spice and acidity.
Off-dry to balance spice.
Discover the story behind this recipe
Common street food dish.
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