Sweet dry curry of pork and long beans (Phat phrik khing) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 98) by Leela Punyaratabandhu

  • red curry paste
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    See the book's recipe for "red curry paste" ingredients. Can substitute light brown sugar or dark brown sugar for palm sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See the book's recipe for "red curry paste" ingredients. Can substitute light brown sugar or dark brown sugar for palm sugar.

  • bernalgirl on August 22, 2022

    A great and easy recipe resulting in complex flavors

  • Chef_Penelope on September 23, 2021

    Per Leela's website, the dried shrimp should be pounded with a mortar until reduced to cottony flakes. The flakes should be added along with the oil and curry paste at the beginning. She also suggests serving with rice.

  • patioweather on April 09, 2018

    Recipe does not say when to add the shrimp. I did it when I added the fish sauce and sugar.

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