Phad Phed Moo - Spicy Pork Stir Fry

Phad Phed Moo - Spicy Pork Stir Fry

This dish is a spicy and tasty way to enjoy pork belly, this spicy pork stir fry recipe is packed with flavour as everything is cooked in 1 pot with the juices from the pork belly fat. Pad means stir-fried, Phed means spicy and Moo means pork, very simple!

I made this recipe for a family gathering, and it was a hit! The recipe only takes 25 minutes to cook which is great as you would want to spend minimum time in the kitchen and more time to mingle with family. Although I love to be in the kitchen, cooking for my family - it is also important to talk and connect with your loved ones, especially during the tough times that the current pandemic has on us.

so, give this recipe a go and comment below your thoughts! You could also use Jungle curry paste in this dish for an even more fiery spice! This recipe also works well if you use other cuts of pork or even other meats.

If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as Pork Thai Jungle curry with green beans! If you enjoyed this Phad Phed Moo - Spicy pork stir fry recipe, please rate this post and subscribe for updates of new Thai recipes!

Phad Phed Moo

A pork spicy stir fry, cooked with green beans. A delicious and hot meal that takes no time to at all to whip up!

• 25 g Red Curry Paste
• 500 g Pork fillet
• 130 g Green Beans
• 5 Kaffir Lime leaves
• 200 ml water
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 2 tbsp Vegetable oil

1. Preparation

2. Thinly slice the pork fillet

3. Cut the green beans into 3cm slices

4. Slice the red chillies and thinly slice the kaffir lime leaves

5. Cooking instructions

6. Add the oil and curry paste into a wok and bring to a moderate heat and blend until sauce is smooth.

7. Add the fish sauce, palm sugar and 100ml of water and blend together.

8. Add the pork slices into the saucepan and stir fry for 5 minutes.

9. Add the green beans and the rest of the water into the mix and cook for a further 5 minutes.

10. Turn off the heat and add the red chillies and kaffir lime leaves. Serve hot with freshly made Thai Jasmine rice.

    
    
    

And Mae Jum Thai Red Curry Paste to your basket!

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