Pad Cha

Method

Heat oil in a wok or large frying pan over high heat until smoking. Add minced garlic and sliced shallots, stir-frying for 30 seconds until fragrant. Add the curry paste and fry for 1-2 minutes, stirring constantly until it darkens slightly. Add the sliced meat and stir-fry for 2-3 minutes until cooked through, breaking it apart as it cooks. Add the long beans and fresh chillies, tossing constantly for 2 minutes. Pour in the coconut milk and add fish sauce and palm sugar, stirring well to combine. Finally, add the kaffir lime leaves and toss through, cooking for another 30 seconds until fragrant. Serve immediately with jasmine rice.