We know you love your Pad Thai takeout, but it’s never too late to try something new. Drop the takeout menu and tackle this curry tonight, which belongs to the category of curries called phat phrik khing, or dry curries. This means it’s caramelized in pork fat and is made without coconut milk for a more pronounced curry paste. The pork is boiled and browned, resulting in a crispy outside and soft inside while green beans keep their crispiness.
About that curry paste: you can certainly make this recipe with a canned red curry paste (Mae Ploy is our favorite), but this homemade one is something special. It’s made with citrusy lemongrass, gingery krachai, and briny shrimp for a more potent, fresh, and flavorful spice paste than you’re probably used to. Serve with a handful of Thai basil leaves and steamed jasmine rice. For more Thai curry inspiration, check out Andy Ricker’s article The Star of Siam from our October 2013 issue.