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This Thai dish, called pad prik king moo, sometimes is referred to as a “dry curry.” Spicy, aromatic red curry paste is the core seasoning. But unlike in coconut-based curries, the ingredients here are stir-fried, and any moisture in the pan is reduced until the paste clings deliciously to the other ingredients. Chinese long beans are the classic vegetable for this stir-fry, but regular green beans work well in their place. As for the meat, we pass on lean, mild pork tenderloin. Pork shoulder—either a piece cut from a boneless roast or boneless shoulder steaks—is our first choice because the meat from this area contains enough fat to be flavorful and succulent. Boneless sirloin chops, which come from further back on the animal, work, too, but tend to be a little leaner. Serve with steamed jasmine rice.
pound boneless pork shoulder, shoulder steaks or boneless pork sirloin chops
teaspoon plus 1 tablespoon grapeseed or other neutral oil, divided
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