Red Curry Pork Stir-fry (Pad Prik Gaeng Moo)

Ingredients

• 500g pork fillet, thinly sliced
• 1 tbsp vegetable oil
• 1 tbsp Valcom Thai Red Curry Paste
• 300g green beans, cut into 3cm lengths
• 2 tsp lime leaves, finely shredded
• 2 tsp LKK fish sauce
• 1 tsp white sugar
• 2 birds eye chillies, sliced
• 3 tbsp coriander
• Steamed rice, to serve
• Marinade:
• 1 tbsp Valcom Thai Red Curry Paste
• 1 tsp fish sauce
• 1 tbsp water
• 1 tbsp vegetable oil
• ½ tsp bicarb of soda
• 2 tsp cornflour
• ¼ tsp ground white pepper

Method

1. Combine the marinade ingredients in a large bowl. Add the pork slices and mix until evenly coated. Set aside for 10 minutes.
2. Heat a wok on high heat and add the vegetable oil. Add the marinated pork, spreading it out in a single layer to maximize contact with the wok. Let it sear for 2 minutes without stirring, then toss and stir-fry until the pork is almost cooked.
3. Add the red curry paste to the wok and stir-fry for 1 minute to release its aroma. Then add the green beans and lime leaves, tossing well to coat.
4. Stir in the fish sauce and sugar, then stir-fry for 2 minutes, ensuring the pork is cooked through and the beans are tender but still crisp.
5. Transfer the stir-fry to a serving plate. Serve immediately with steamed rice, garnished with sliced birds eye chillies and fresh coriander.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE RED