Pork Red Curry Stir Fry

Pork Red Curry Stir Fry

Nam Pik Moo

pork-red-curry-stir-fryWhat a fantastic spicy/fruity Pork Red Curry Recipe! One of my favourites. Ideally served with fresh coriander sprigs, White Cabbage, Chinese lettuce leaf, cucumber, tomato, egg plants, long beans, spring onions, basically a large salad on the side – good for any Thai red curry actually.

Photos were taken in the UK, but the video was filmed in Thailand on a very hot and humid day, we had a great time and a lot of laughs making it in spite of a total of 28 retakes due to cats, monkeys, street vendors and our crazy neighbour shouting over the garden wall.

How to Make Pork Red Curry

200g Pork minced/ground
3 Spring Onions
1 Tomato
2-3 Shallots
1 tbs Red Curry Paste
2 tbs Fish sauce
2 tbs Oyster sauce
1 tbs Tamarind puree/paste
1 tbs sugar
1 ts Red Chilli Powder heaped
2 tbs cooking oil
4tbs Fresh milk (or coconut milk, either is good)

This is typical Thai food preparation; get all the ingredients ready for the pan because we’re going to be cooking on high heat for a very short while. The nice thing about this style of cooking is it keeps the vegetables nice and crisp and at the same time retaining all the vitamins and goodness. As usual for fast cooking a wok is best, but a large skillet will do.
Cut the veggies nice and small as per photo above.

Into the Wok place 2 tbs cooking oil and the red curry paste at medium/high heat, stirring until mixed thoroughly and you can smell it, about 20 seconds (lovely!)
Add tomato and shallots mix for 30 seconds then add pork mince.
Whack up to full heat, still stirring!
Now add the fish sauce, oyster sauce, tamarind puree and sugar (keep stirring), for 2 minutes then add the milk and stir until boiling, now we add the chilli powder (optional) and spring onions stir in until mixed and it’s done

Note: Thai Chilli powder is very spicy (hot) so if you don’t like it too spicy only use 1/2 as much or you can skip it for a milder version

Serving Suggestion:
Serve with hot jasmine rice and a salad on the side, coriander sprigs are a great compliment to a spicy curry, just add some to a gob-full of curry and rice, great! The other veggies are also nice to temper the heat of the spices.

We would often compliment this dish with our fresh light Lettuce and Pork Soup to contrast the rich spicy, sweet, sour flavours of the curry, or as an extra side dish our Pork One Sun there’s a great Khwanjai Top Tip in the video

More useful information in our Thai Food Blog-Red Curry Stir Fry Video (I caught Khwanjai out lol)

Khwanjai’s Top Tips:
Fantastic traditional Thai Pork Red Curry Stir Fry recipe by Khwanjai, optional curry powder and ingredients included, the video explains it all, we had a lot of fun making this video and it shows.

We had to remove a couple of the funny bits because the air did turn blue at or about retake 15. It was a very hot and sweaty day, but as always the food was marvellous.

Please feel free to share or leave your questions/review below…

6 comments… add one
  • Sue Link Reply

    How many people does this recipe cater for?

    • Jules Link Reply

      If you were just going to eat this dish it would be a good portion for one person…. or two at a push. The idea is to make several contrasting dishes and share 😉

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