烹饪时间：10 分钟
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.
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.
Nooror大厨
曼谷沙通区
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