Stir-fried Red Chili Curry with Crispy Pork Belly
This spicy and herbaceous Thai stir fried, one dish meal, known as Pad Prik Gaeng Moo Grob has an amazing blend of flavors and aromas from fresh lemongrass, galangal, kaffir lime, and dry roasted cumin, coriander, and peppercorns. Khun Wood's homemade Prik Gaeng Ped (Red Chili Curry Paste) is quickly fried together with Crispy Pork Belly slices, green beans, carrot, sweet chili, baby corn, and cauliflower, and of course a huge handful of Thai sweet basil. We love this recipe, and really like that he takes the time to make his own Prik Gaeng.
The secret to making delicious Thai food is in the sauces, chili pastes, and curry combinations. This recipe shows you exactly how to recreate the flavors of Thailand.
Yield: 1 serving
Prep time: 5 Minutes
Cooking time: 5 Minutes
Ready in: 10 Minutes
- 1/2 Cup Crispy Deep-fried Pork Belly
(prepared in advance, sliced into thin, bite-sized pieces)
- 2 Tablespoons Thai Red Curry Paste
- 1 cup Thai Sweet Basil
(Horapah, not Kaphrao)
- 1/4 cup Yardlong beans
(green beans, cut into 1 inch long pieces)
- 3 - 4 slivers Carrot
- 1 or 2 Baby corns
- 2 - 3 small pieces Cauliflower
- 1 Tablespoon White cane sugar
- 2 teaspoons Oyster Sauce
- 1 - 2 teaspoons Light Soy Sauce
1) Heat the oil in a wok or large frying pan. When very hot, stir in the red chili paste and let it fry a little.
2) Add the vegetables and stir until they are well coated with the chili and oil.
3) Add the light soy sauce and pork belly slices. Fry until everything is hot, stirring constantly.
4) Add the oyster sauce and stir in well.
5) Add a small amount of water.
6) Turn off the heat and add the basil. Stir in and serve immediately.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=22