Stir-fried Red Curry Paste with Pork

Prepare all ingredients: slice the pork thinly, trim and cut the green beans, and thinly slice the kaffir lime leaves.

Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the red curry paste and stir-fry for 1-2 minutes until very fragrant, ensuring it doesn't burn.

Add the thinly sliced pork to the wok. Stir-fry continuously, breaking up any clumps, until the pork is cooked through and lightly browned, about 3-5 minutes.

Stir in the green beans, fish sauce, palm sugar, and water (or chicken broth). Continue to stir-fry for another 2-3 minutes, until the green beans are tender-crisp.

Add the sliced kaffir lime leaves and Thai basil leaves (if using). Stir quickly to combine for about 30 seconds until the basil wilts.

Taste and adjust seasoning if needed. You may add a pinch more sugar or fish sauce to balance the flavors.

Remove from heat and serve immediately with steamed jasmine rice. Garnish with fresh red chilies if desired for extra heat and color.