To begin, in a large bowl, mix the sliced pork with 1 tablespoon of red curry paste. Use your hands to evenly coat the pork with the paste, ensuring every piece is well marinated. Let it sit for at least 15 minutes to absorb the flavours. For best results, you can refrigerate for up to an hour for a deeper flavour.

In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the remaining 1 tablespoon of red curry paste and stir-fry for 1-2 minutes until fragrant. This step releases the oils from the curry paste, enhancing the dish's flavour base.

Add the marinated pork slices to the wok, stirring to combine with the curry paste. Cook for about 4-5 minutes, turning the pork until it's browned on all sides. Be careful not to overcook the pork; it should remain tender.

Add the green beans to the wok and stir-fry them with the pork for 2-3 minutes until they begin to soften but still retain a bit of crunch. This adds texture and balance to the dish.

Season the dish with fish sauce, soy sauce, and sugar. Stir well to ensure the flavours are distributed evenly. Adjust seasoning to your taste, add more fish sauce for saltiness or sugar for a touch of sweetness.

Tear the kaffir lime leaves into smaller pieces and add them to the wok. Stir gently to mix, letting the lime leaves infuse their citrusy fragrance into the dish. This gives the dish its signature bright, aromatic touch.

Allow the stir-fry to cook for an additional 2-3 minutes, letting the pork and green beans soak up the flavourful sauce. If the mixture seems too dry, you can add 1-2 tablespoons of water to loosen it up.

Serve the Pad Prik King immediately with steamed jasmine rice. Garnish with sliced red chili and fresh basil leaves for a burst of colour and fresh aroma. The dish offers a perfect balance of heat, savoury notes, and zesty lime undertones.