This is what I would call a dry curry. Try it — it’s simple and delicious. The shrimp paste is important here to add deep flavour and give that real curry taste. If you make this dish once, you’ll make it often. Feel free to change the ingredients in the paste, just as long as you remember to taste for balance.
Mix the pork with
Pound all the paste ingredients in a mortar with a pestle until you have a fine paste. Or process with a blender, adding
Heat a wok until just smoking. Add the oil and, when hot, stir-fry the pork in batches until golden, then remove. Put the paste into the wok and stir-fry over medium heat for about 5 minutes, or until fragrant. Add the palm sugar and let it caramelise slightly, then add the remaining fish sauce. Return the pork to the wok with the beans, then stir-fry for another minute before serving.
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