This recipe is from Vira Sanguanwong from The Sukhothai Hotel in Bangkok.
Pound together the small chillies and garlic using a mortar and pestle (or food processor).
Heat the oil in a wok (or large non-stick pan) and stir fry the chilli and garlic mixture for 1 min.
Add the minced pork and stir fry for 1-2 mins. Then add the soy, oyster sauce, sugar and pepper, and toss well for another couple of minutes.
Stir in the lime leaves, beans, basil and long chillies. Stir to heat through and serve with the rice.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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