Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Phad Phrik Khing Muu (Red Curry With Pork Belly and Green Beans) Recipe
    Lost? Site Map

    Phad Phrik Khing Muu (Red Curry With Pork Belly and Green Beans)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Member #610488's Note:

    This recipe is from a restaurant in Bangkok, Thailand.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    • 12 dried puya chilies or 12 dried New Mexico chiles, stemmed roughly chopped
    • 8 dried Thai red chili peppers or 8 dried arbol chiles, stemmed roughly chopped
    • 2 cups boiling water
    • 1/3 cup small dried shrimp, rinsed drained
    • 2 tablespoons cilantro stems, roughly chopped
    • 1 1/2 teaspoons kosher salt
    • 8 garlic cloves, roughly chopped
    • 6 small asian shallots or 2 medium regular shallots, roughly chopped
    • 6 stalks lemongrass, trimmed thinly sliced
    • 1 piece ginger, peeled thinly sliced (4 inches)
    • 1 piece galangal, peeled thinly sliced (2 inches)



    1. 1
      Bring pork and 6 cups water to a boil in a 4 qt saucepan over high heat. Cook until pork is tender (45 minutes). Transfer pork to an ice bath. Drain, dry completely, and discard skin. Cut pork into 1 inch pieces about 1/2 inch thick and set aside.
    2. 2
      While cooking the pork belly, place chiles in a bowl and cover with 2 cups boiling water. Let sit until soft (15 minutes). Drain chiles, reserving 5 tbsp liquid.
    3. 3
      Place chiles in a small food processor with dried shrimp, cilantro root, salt, garlic, shallots, lemongrass, ginger and galangal. Pulse until roughly chopped. Add reserved liquid and puree until smooth. Set 1/2 cup aside and refrigerate remaining paste for future use (up to 2 weeks).
    4. 4
      Heat a 12 inch skillet or 13 inch wok over medium-high heat and add pork pieces. Cook, turning as needed, until browned on all sides and fat is rendered (12 minutes). Add garlic and cook until beginning to brown (1–2 minutes). Stir in the 1/2 cup curry paste.
    5. 5
      Cook, stirring, until fragrant (1–2 minutes). Add fish sauce, peppercorns, palm sugar, lime leaves, chiles, ginger and 2/3 cup water. Bring to a boil. Add beans and cook, stirring occasionally, until tender (15 minutes). Remove from heat and stir in basil. Serve with jasmine rice on the side.

    Ratings & Reviews:


    Nutritional Facts for Phad Phrik Khing Muu (Red Curry With Pork Belly and Green Beans)

    Serving Size: 1 (365 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 440.6
    Calories from Fat 280
    Total Fat 31.2 g
    Saturated Fat 11.1 g
    Cholesterol 40.9 mg
    Sodium 1272.1 mg
    Total Carbohydrate 31.4 g
    Dietary Fiber 3.8 g
    Sugars 11.9 g
    Protein 13.0 g

    The following items or measurements are not included:

    dried shrimp

    cilantro stems




    green peppercorns

    kaffir lime leaves

    Thai green chili


    Ideas from


    Over 475,000 Recipes Network of Sites