A couple of weeks ago, we had lunch for the first time at the Thai Boat restaurant and had a particularly good version of pork and green beans with red chili paste.  I have consulted several sources, made this dish three times over the years, and here is what is so far my best version.  It is not as saucy as at Thai Boat, but it is very tasty.  This is a quick stir fry, and is suitable for a weeknight dinner.  These quantities will make 4 servings with steamed rice.  This is moderately spicy from the chili paste.

8 oz. trimmed green beans

½ large red bell pepper

Salt

3 Tbs. vegetable oil

¼ large onion, diced

2 cloves garlic, chopped,

¼ cup red chili paste

1 lb. pork loin cut into bite-sized pieces

1 Tbs. fish sauce

1 Tbs. Thai sweet chili sauce

¾ cup water, divided

2 Kaffir Lime leaves, julienned (optional, but really improves the dish)

Cook the green beans and bell pepper in salted water for 3-4 minutes until the beans are crisp-tender.  Drain.

In a large skillet, heat the oil over medium-high heat.  Add the onion and garlic and cook until the onion is translucent.  Add the chili paste and cook until fragrant, about a minute.  Push the onion, garlic, and chili paste to the side of the skillet and add the pork, as much as possible in a single layer.  Allow to fry undisturbed for a couple of minutes to brown.  Stir to brown the other side.  Then stir everything together and add the fish sauce, sweet chili sauce, ½ cup of water, and the kaffir lime leaves.  Stir and mix everything in the skillet for 3-4 minutes until the green beans are done to your liking, scraping the bottom of the pan.  Add the remaining water if it seems dry.  Serve with steamed rice.