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Red Curry Pork Stir Fry (Pad Prik Gaeng Moo) | Marion's Kitchen

Name: Red Curry Pork Stir Fry (Pad Prik Gaeng Moo) | Marion's Kitchen
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 500g (1 lb) pork fillet, thinly sliced; 1 tbsp vegetable oil; 1 tbsp Marion’s Kitchen Thai Red Curry Paste; 300g (10.5 oz) green beans, cut into 3cm (just over 1”) lengths; 5 makrut lime leaves; 2 tsp fish sauce; 1 tsp white sugar; steamed rice, to serve; Velveting marinade:; 1 tbsp vegetable oil; 1 tbsp Marion’s Kitchen Thai Red Curry Paste; 1 tsp fish sauce; ½ tsp bicarbonate of soda (baking soda); 2 tsp cornflour (cornstarch); ¼ tsp ground white pepper

Prep Time

30m

Cook Time

10m

Total Time

40m

This Red Curry Pork Stir Fry is a delicious and easy-to-make dish featuring tender slices of pork fillet, green beans, and fragrant makrut lime leaves. The velveting marinade ensures the pork is extra tender and flavorful. Serve with steamed rice for a satisfying meal.

Curry Pastes

Dinner

Homemade Thai Dinners

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

500g (1 lb) pork fillet, thinly sliced

1 tbsp vegetable oil

1 tbsp Marion’s Kitchen Thai Red Curry Paste

300g (10.5 oz) green beans, cut into 3cm (just over 1”) lengths

5 makrut lime leaves

steamed rice, to serve

1 tbsp vegetable oil

1 tbsp Marion’s Kitchen Thai Red Curry Paste

½ tsp bicarbonate of soda (baking soda)

2 tsp cornflour (cornstarch)

¼ tsp ground white pepper

Make the velveting marinade by adding 1 tablespoon of water, followed by the oil, red curry paste, fish sauce, bicarb soda, cornflour and white pepper to a large mixing bowl. Combine well, then add the sliced pork and mix again until all the slices are evenly coated. Set aside for 15 minutes to do its thing.

Heat a wok on high heat, then add 1 tbsp vegetable oil. Carefully add the marinated pork to the hot wok, spreading them out so you’ve got the most amount of surface area coming into contact with the pan. Allow to sear for 2 minutes, then toss the pork and stir-fry. Spread out the pork and sear again before stir-frying again.

When the pork is almost cooked, add in the red curry paste and the green beans. Scrunch up the makrut lime leaves in your hands to release the essential oils, then add to the wok, followed by the fish sauce and sugar. Continue stir-frying until well combined and the pork is cooked through.

Transfer to a serving plate. Serve with steamed rice.

Red Curry Pork Stir Fry (Pad Prik Gaeng Moo) | Marion's Kitchen

Ingredients

Velveting Marinade

Steps

Nutrition Facts

Red Curry Pork Stir Fry (Pad Prik Gaeng Moo) | Marion's Kitchen

Ingredients

Velveting Marinade

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts