Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------INGREDIENTS FOR THE CHILI PA---------------------
3 ea Dried small chinese chilies
-(or 3 tsp. Thai red chili
-paste)
7 ea Shallots

----------------2 GARLIC BULBS (THAT'S BULBS---------------------
1 ts Galangal
1 tb Chopped lemon grass
5 ea Pepper corns (or equiv.
-amount of freshly ground
-pepper)
1 ts Chopped coriander root (I
-substitute coriander seed)
1 ts Grated kaffir lime rind
-(you can use a regular
-lime rind)
4 ea Kaffir lime leaves, chopped
1 ts Salt
1 ts Shrimp paste (this
-ingredient is ESSENTIAL
-for the recipe)
2 tb Ground dried shrimp

---------------------OTHER INGREDIENTS--------------------------
1 lb Lean pork (You can
-substitute boneless
-chicken and
Crumble bacon over the dish
-before serving)
1/2 lb Yard-long beans (or
-substitute green beans if
-you must)
2 tb Cooking oil
1 tb Palm sugar (you can use
-brown sugar or even white
-sugar)
2 tb Fish sauce (available at
-all asian markets)
PREPARATION

++ place the chili paste ingredients in a mortar and pound until
thoroughly ground and mixed (I use a food processor). ++ wash the
pork, cut into long, thin slices, and marinate in 1 Tbsp. fish sauce.
++ wash the beans, cut into 1 inch lengths, boil until just cooked,
and drain. ++ heat the oil in a wok (or large skillet), fry the pork
until done, then remove the prok from the pan and set aside. ++ put
the chili paste in the wok and fry until fragrant (a euphemism,
really!), then add the pork, sugar, fish sauce, and beans. Stir-fry
until thoroughly mixed and uniformly hot. Serve. The lime-shrimp
flavor is what makes this dish interesting and "savory". I Hope you
enjoy the recipe, and I suggest getting the superb book from: SLG
Books, PO Box 9465, Berkeley CA 94709 I made PHAT PHRIK KHING MU KAP
THUA FAK YAO today, (savory stir-fried pork

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