Thai Red Curry Stir-Fried Pork

The essence of Thai street food in your kitchen!

Cooking Time: 10 MIN

Serving People: 4 PEOPLE

Ingredients
for Thai Red Curry Stir-Fried Pork

Pork belly 300g.
BE red curry paste 70g.
VG oil 2 Tbsp.
Green peppercorns 20g.
Red chilies 2pcs.
Kaffir lime leaves 10g.
Chicken stock / water 150ml.
Green yard-long beans 200g.
Dried shrimp 20g.
Kaffir lime leaves 2 pce.
Fish sauce 1 1/2 tbps.
Palm sugar 50g.

Red Curry Paste 70g

฿59.00

SKU: BE-007
Category: Curry Pastes

How to cook Thai Red Curry Stir-Fried Pork

Follow these easy steps to bring authentic Thai flavors to your dishes.

STEP 1
- In a wok on a medium heat: add vegetable oil, Blue Elephant red curry paste and dried shrimps. Stir fry until aroma develops.
STEP 2
- Add in the cut long beans and stir fry for a minute.
STEP 3
- Stir in the cooked pork belly followed by green peppercorns.
STEP 4
- Season the dish with fish sauce and palm sugar, and sprinkle with sliced kaffir lime leaves and red chili before turning off the heat.
STEP 5
- Place into a serving dish and serve with steamed Thai jasmine rice.

Chef’s Tip

For a crispier pork belly : Blanch the pork belly in boiling water skin side down for 5 minutes. Flip pork belly and allow it to blanch for another 5 minutes. Remove from the water and place it skin side up on a tray. Pierce the pork belly skin all over with a fork. Pat dry with paper towels. Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides until golden brown.

Master Chef Nooror