1. For the Prik Khing Curry Paste: In a large stone mortar mash the soaked chilies with the salt. Add the ingredients in the order they are listed, mashing thoroughly before adding the next. The paste will keep for at about a week covered well in the refrigerator.
2. For the Stir-Fry: Heat the oil over medium heat in a wok or large frying pan. Add the pork loin, stir fry until done. Place on a plate for the meantime.
3. Add 1 more tablespoon of oil to the wok, add 3 tablespoons (or more to taste) of the curry paste. Fry until fragrant. Add the palm sugar, fishsauce, and long beans. Cook for 1-2 minutes, until beans are cooked but still crunchy. Add the pork back into the pan. Adjust seasoning to taste.
4. Serve garnished with the thinly sliced kefir lime leaves.
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.3mg||2 %|
|Sodium 10mg||0 %|
|Potassium 144.3mg||4 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 7.1g|
|Protein 1.8g||3 %|
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Calories per serving: 42
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