Heat the oil in a Wok over low heat. Add the red curry paste and the torn kaffir lime leaves and stir them around, taking care not to burn them.
Add the pork with the stock to prevent the red curry paste from burning and stir it around. Add the beans, sugar, and fish sauce and continue stir frying constantly tossing and turning until the porks done and the beans are crisp tender about 2 minutes. transfer to a serving dish done! ummmmm