Go Back
+ servings
Mae Jum Phat Phet Moo Recipe - Thai Spicy Pork Stir fry recipe

Phad Phed Moo - Spicy Pork Stir Fry

An easy and spicy stir fry. Cooked with pork, pea aubergines and bamboo shoots
4 from 6 votes
Print Pin
Course: curry, dinner, lunch, Main Course, Side Dish
Cuisine: Thai
Keyword: Aubergines, bamboo shoots, Hot and Spicy, pea aubergines, Pork, pork curry, red curry, thai curry
Thai Curry Paste: Red
Servings: 4
Calories: 283kcal


  • 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



  • 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!


Calories: 283kcal | Carbohydrates: 6g | Protein: 29g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 426mg | Potassium: 578mg | Fiber: 1g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg