Phad Phed Moo - Spicy Pork Stir Fry
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 Moo - Spicy Pork Stir Fry
Ingredients
- 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
Instructions
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!
