Note: Only use 50g (or according to packet instruction) if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.
Heat 1 Tbsp oil, add green beans. Fry for 1 min. Transfer to a plate.
Heat 1 Tbsp oil, add crispy pork belly. Fry until they’re hot & crispy. Note: you can skip this step if your pork belly is “fresh” and is already hot & crispy.
Heat 1 Tbsp oil, add curry paste, fry until fragrant. Add crispy pork belly, stir fry to evenly coat the pieces with curry paste.
Add sugar + fish sauce. Mix well. Taste & season. Add a splash of water if the paste is sticking to the pan too much.
Add green beans. Mix well.
Scatter with kaffir lime leaf strips
Serve immediately, with steamed jasmine rice