Ingredients:

1 pound of belly pork, cut into small dice.
2 cups of long beans, cut into 1 inch pieces
½ cup of prik yuat (green Thai bell peppers), sliced
½ cup of prik yuat daeng (red Thai bell peppers), sliced
3 tablespoons of red curry paste
3 tablespoons of fish sauce
1 tablespoon of nam prik pao (roasted chilies in oil)
1 tablespoon of garlic, minced
1 tablespoon of palm sugar
1 tablespoon of prik ki nu (green birdseye chilis), thinly sliced
1 teaspoon of black pepper, freshly ground

Methods:

Heat a wok and then add the belly pork and stir fry until it turns brown, and the fat crispens and reduces. If it becomes too dry add a very small amount of peanut oil.

Add the curry paste, and stir fry to combine, then add the fish sauce,chili oil,garlic,sugar,chilies and pepper, and stir fry for about two minutes stirring continuously to combine the flavors and mix well.

Add the bell peppers and stir fry until they just begin to soften, then add the long beans and stir fry until heated through (about 30 seconds).

Serve with steamed white jasmine rice.