In a wok on a medium heat: add vegetable oil, Blue Elephant red curry paste and dried shrimps. Stir fry until aroma develops.
STEP 2
Add in the cut long beans and stir fry for a minute.
STEP 3
Stir in the cooked pork belly followed by green peppercorns.
STEP 4
Season the dish with fish sauce and palm sugar, and sprinkle with sliced kaffir lime leaves and red chili before turning off the heat.
STEP 5
Place into a serving dish and serve with steamed Thai jasmine rice.
Chef S Tip
For a crispier pork belly : Blanch the pork belly in boiling water skin side down for 5 minutes. Flip pork belly and allow it to blanch for another 5 minutes. Remove from the water and place it skin side up on a tray. Pierce the pork belly skin all over with a fork. Pat dry with paper towels. Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides until golden brown.
