Another quick dish to prepare and cook...Phad Phed Moo! This meal is a spicy (Phed) pork (Moo) stir fry (Phad) and it is delicious, perfect for the spice lovers! You can switch up the protein for this recipe, try out prawns, beef or tofu!
This is a great way to use a Thai curry paste in something other than a curry! This recipe calls for Thai red curry paste, you can also try it with Thai yellow or Jungle curry paste too. All these pastes will make this dish spicy, especially the Jungle!
I made phad phed moo as part of my Thai feast to celebrate Songkran, we have a blog that talks about this special time of year, take a read here. Everyone at the table loved it and was asking for more, I really hope you will enjoy it too!
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Phad Phed - Thai Spicy Stir Fry
Phad Phed Moo - Spicy Pork Stir Fry
An easy and spicy stir fry. Cooked with pork, pea aubergines and bamboo shoots
- 500 g Pork Loin
- 35 g Mae Jum Thai Red Curry Paste
- 100 g Thai Pea Aubergines
- 200 g Bamboo Shoots
- 100 ml Water
- 3 tbsp Coconut Oil
- 1 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 4 Kaffir Lime Leaves
Preparation
Pick Thai pea aubergines off its stem and rinse under water
Slice pork loin into slices around 2 inch in length
Cooking Method
Heat coconut oil in a wok. Stir fry the curry paste until broken down in the oil
Season with fish sauce and palm sugar. Blend well and simmer for 2 minutes
Add sliced pork to the wok and stir fry for 5 minutes
Add bamboo shoot and pea aubergines with water to the wok and simmer for a further 7 minutes until cooked
Take off heat, tear kaffir lime leaves off it's middle stem into small pieces and gently stir into the curry. Enjoy with freshly made Thai Jasmine rice!
