YOU WILL CREATE AND TASTE DELICIOUS THAI FOOD
THE FIRST AND BEST COOKING SCHOOL IN CHIANG MAI
WELCOME HOME - STAY AND STUDY WITH US
JOIN US FOR A GOURMET DINNER PARTY
Stir-Fried Pork with Red Curry Paste and Young Green Peppercorns
Phad Phet Muu - ผัดเผ็ดหมู
Description
Put 90mls (6 tablespoons) of the thick coconut milk into a wok and when it is boiling, add the red curry paste and fry for 1-2 minutes.
Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Recipe Tags | pork red curry peppercorns |
Ingredients
| 300 | g | pork fillet (or shoulder - thinly sliced) |
| 1 | c | thick coconut milk (keep 3 tablespoons for garnish) |
| 2 | T | red curry paste |
| 3 | big, egg plants (cut into bite sized pieces) | |
| 1⁄4 | c | young, green peppercorns |
| 4 | lesser ginger roots (thinly sliced lengthways, soak in water) | |
| 2 | big, red chillies (thinly sliced) | |
| 3 | T | fish sauce |
| 5 | kaffir lime leaves (shredded, discarding the stem) | |
| sweet basil (for garnish) |
Instructions
Put 90mls (6 tablespoons) of the thick coconut milk into a wok and when it is boiling, add the red curry paste and fry for 1-2 minutes.
Add the pork and stir-fry for about 2 minutes until the outside turns white. Then add the rest of the thick coconut milk and bring to the boil.
Add the big eggplants, young, green peppercorns, lesser ginger and half the red chillies. Stir to combine and add the fish sauce and shredded kaffir lime leaves. Simmer for another 2 minutes. Turn off the heat and serve garnished with the rest of the red chillies and basil leaves.