This recipe is from Vira Sanguanwong from The Sukhothai Hotel in Bangkok.


  • 15 gm small green chillies, chopped

  • 15 gm small red chillies, chopped

  • 30 gm chopped fresh garlic

  • 1 tbsp vegetable oil

  • 600 gm minced pork

  • 50 gm soy sauce

  • 50 gm oyster sauce

  • 15 gm shaved palm sugar (or soft brown sugar)

  • 15 gm ground white pepper

  • 5 gm kaffir lime leaves, julienned

  • 160 gm green beans, topped, tailed & shredded lengthways

  • 60 gm Thai basil leaves

  • 2 long red chillies, sliced lengthways

  • steamed rice


  • 1.

    Pound together the small chillies and garlic using a mortar and pestle (or food processor).

  • 2.

    Heat the oil in a wok (or large non-stick pan) and stir fry the chilli and garlic mixture for 1 min.

  • 3.

    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.

  • 4.

    Stir in the lime leaves, beans, basil and long chillies. Stir to heat through and serve with the rice.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 204kj
  • Fat Total 11g
  • Saturated Fat 3g
  • Protein 16g
  • Carbohydrate 8g
  • Sugar 3g
  • Sodium 555mg

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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