📍 Where this dish comes from: Phi Phi Islands · Maya Bay
Discover the history of this region →
Discover the history of this region →
Long beans (snake beans) are one of Thailand’s most beloved vegetables — grown throughout the country and used raw in salads or cooked in curries and stir-fries. When stir-fried with a spoonful of red curry paste and minced pork, they absorb the spiced oil and become gloriously flavourful while retaining a satisfying snap.
What You’ll Need
Servings: 3 servings
Calories: 295kcal
Ingredients
- 400 g long beans (snake beans) cut in 5cm pieces
- 200 g minced pork
- 2 tbsp red curry paste
- 4 kaffir lime leaves finely sliced
- 2 tbsp fish sauce
- 1 tsp erythritol
- 3 tbsp coconut oil
- Sliced red chili to garnish
Instructions
- Heat a wok with oil. Fry curry paste 2 minutes.
- Add pork mince, breaking it up well. Cook 5 minutes.
- Add long beans. Stir-fry over high heat 4–5 minutes.
- The beans should be cooked but retain crunch.
- Add fish sauce, erythritol, and kaffir lime. Toss 1 minute.
- Garnish with chili slices.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 20g | Fat: 20g | Fiber: 3.5g
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Health Benefits
- Long beans are a good source of folate and manganese, both involved in energy production.
- The fibre content of long beans helps slow glucose absorption.
- Red curry paste adds a mix of spices valued for their anti-inflammatory properties.