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Stirfry of pork & snake beans in a hot chilli sauce


  • Soak the dried chillies in warm water for about 20 mins. Then drain well and chop. Then pound with the dried shrimps using a mortar and pestle (or a food processor) until well combined. Add the roasted chilli powder, shrimp paste, galangal, garlic, lemongrass, fresh chillies, shallots and palm sugar. Grind to a paste and taste for seasoning.
  • Gently heat a little oil in a wok (or non-stick pan) and briefly cook the spice paste. Add the pork and toss until well coated and sealed. Then add ¾ cup stock with the fish sauce, lime leaves, snake beans and long chillies. Toss and cook for 2-3 mins, adding a little more stock if needed. Remove the pork, turn the heat up and reduce the sauce a little. Taste for seasoning.
  • Place the pork in a large bowl (or individual bowls) and top with 6 torn basil leaves and the sauce. Serve garnished with a basil sprig and steamed rice on the side.


  • 3 dried red chillies
  • 1 tbsp dried shrimps
  • 1 tspn roasted chilli powder
  • 1½ tspn shrimp paste
  • a knob of galangal (or ginger), grated
  • 3 garlic cloves, crushed
  • 1 small lemongrass stalk, crushed & finely chopped
  • 3 small red chillies, seeded & chopped
  • 6 small shallots, finely chopped
  • 1 tbsp shaved palm (or soft brown) sugar
  • vegetable oil
  • 500-600 pork fillet, trimmed of all fat & sliced thickly
  • 1 cup chicken stock
  • 2 tbsp Asian fish sauce
  • 6 Kaffir lime leaves, shredded
  • 4 snake beans (long beans), cut into lengths
  • 2 long red chillies, sliced on the diagonal
  • Thai basil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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