Stir Fry the Curry Paste: Heat a tablespoon of mild-flavored oil over medium heat. Add the Prik Khing Curry Paste and allow to cook, stirring continuously, until it is aromatic.1
Cook The Pork: Then add the pork pieces and stir together with the curry paste until they are coated. Allow the pork to cook until it is no longer pink.
Cook the Green Beans: Add the green beans (or long beans) to the pan along with a splash of water. Continue to add water, a little at a time, until the beans are tender but still firm.2
Season and Serve: Finally, add the torn makrut lime leaves and red peppers. Then do a taste test and add fish sauce and sugar if needed. Take off the heat and serve with jasmine rice.
Notes
1: Watch the curry paste carefully during this step, being careful to not let it burn. You can turn down the heat, or add a bit of water or broth to help it cook without burning, if needed.2: Long beans will cook much faster than green beans, so adjust the time and amount of water accordingly. Once the beans are done, there should not be any water left in the pan.