Pork With Spicy Greenbeans

• 12 lb fresh green beans (about 2 cups) or 12 lb asian yard long beans, cut into 2 inch lengths (about 2 cups)
• 3 tablespoons vegetable oil
• 3 tablespoons prik king curry paste or 3 tablespoons red curry paste
• 2 tablespoons dried shrimp, finely chopped (or ground, this ingredient is optional)
• 14 lb pork, thinly sliced crosswise into 2 inch strips
• 13 cup chicken stock or 13 cup water
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or 1 tablespoon brown sugar
• 4 wild fresh lime leaves (optional)

1. Bring a medium saucepan of water to a rolling boil.
2. Add the green beans and cook 3 minutes, until tender but crisp.
3. Drain and set aside.
4. Heat the oil in a large skillet over low heat, and add the prik king paste and dried shrimp, if using.
5. Cook 3-4 minutes, pressing the curry paste and stirring as it softens and becomes fragrant.
6. Increase the heat to medium high and add the prok, tossing about 1 minute to coat it with sauce.
7. Stir in chicken stock, fish sauce, palm sugar, cooked green beans, and lime leaves, if using, and cook 2-3 minutes more, tossing often, until beans are heated through and sauce is well combined.
8. Transfer to a serving dish and serve hot or warm.

green beans, vegetable oil, prik king curry, shrimp, pork, chicken, fish sauce, palm sugar, lime

Taken from www.food.com/recipe/pork-with-spicy-greenbeans-505513 (may not work)