Pat Prik Khing

For the sauce:

1 cup Pretty Thai® Sweet Chili Sauce

1-2 tsp Pretty Thai® Green Curry Powder

1 tbsp cilantro stems 1 shallot

1 clove garlic

For the green beans:

1 clove garlic, minced

1 lb ground pork

1.5 lbs green beans

1 tbsp oil

1/2 tsp Kaffir Lime Leaves, chiffonade

1/2 cup Holy Basil or Thai Basil

Fish Sauce, to taste

Directions

STEP 1
In a spice grinder, paste together the Pretty Thai® Green Curry Powder, shallot, garlic, and cilantro stems. It is easiest to chop up the shallot, garlic and cilantro stems fine before pasting it with the Green Curry Powder.

STEP 2
In a 2 qt sauce pot, add the green curry paste on high heat, cooking without oil until the paste begins to brown and stick to the bottom of the pot. Add the Pretty Thai® Sweet Chili Sauce, whisking briskly to combine well with the paste. Scrape off any stuck paste from the bottom of the pot, and bring to a boil. Reduce the heat to medium high and let the sauce boil for 5 minutes. The sauce should end up like a jam consistency.

STEP 3
In a wok, heat oil on high heat. Sauté the garlic until it becomes fragrant, then add in the ground pork. When the pork is 3/4 of the way cooked, add in the green beans. Stir well to incorporate. Next, add in 1/4-1/2 cup of the sauce mixture. If it looks too dry add more sauce, you will have plenty. Taste and add a touch of fish sauce for a more salty and savory balance.

STEP 4
Stir in the kaffir lime leaves and the basil. Serve with rice and enjoy.