Main CourseDinner

Pad Ped Moo (Spicy Pork Stir-fry)

Name: Pad Ped Moo (Spicy Pork Stir-fry)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 g pork shoulder thinly sliced; 3 tbsp red curry paste; 100 ml coconut milk; 1 tbsp fish sauce; 1 tsp palm sugar grated; 150 g green bean trimmed, cut into 3cm pieces; 100 g baby corn halved lengthwise; 1 pcs red bell pepper sliced; 1 cup thai basil leaf; 3 pcs kaffir lime leaf finely shredded; 2 tbsp vegetable oil; 2 cup jasmine rice cooked, for serving

This spicy Thai stir-fry features tender slices of pork and crisp vegetables coated in a rich, aromatic red curry paste sauce. It's a quick and flavorful dish, perfect for a weeknight dinner served with steamed jasmine rice.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 708 kcal

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gpork shoulder, thinly sliced
3 tbspred curry paste
100 mlcoconut milk
1 tbspfish sauce
1 tsppalm sugar, grated
150 ggreen bean, trimmed, cut into 3cm pieces
100 gbaby corn, halved lengthwise
1 pcsred bell pepper, sliced
1 cupthai basil leaf
3 pcskaffir lime leaf, finely shredded
2 tbspvegetable oil
2 cupjasmine rice, cooked, for serving

Equipment

wok · cutting board · knife

The method

Step by step

1
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
2
Add the red curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Ensure the curry paste is fully cooked to release its full aroma.
3
Add the sliced pork to the wok and stir-fry until it is cooked through and lightly browned, about 3-5 minutes.
About 4 min
Cook’s note: Avoid overcrowding the pan; cook the pork in batches if necessary.
4
Pour in the coconut milk, fish sauce, and palm sugar. Stir well to combine and dissolve the sugar.
About 1 min
5
Add the green beans, baby corn, and red bell pepper. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
About 4 min
Cook’s note: Do not overcook the vegetables; they should still have a slight crunch.
6
Stir in the Thai basil leaves and shredded kaffir lime leaves. Cook for another minute until the basil wilts.
About 1 min
Cook’s note: Add basil at the very end to preserve its fresh flavor.
7
Remove from heat and serve immediately with cooked jasmine rice.
About 1 min

Per serving

Nutrition

Calories: 707.8kcal
Protein: 25.9g
Carbs: 77.8g
Fat: 32.6g
Fibre: 2.9g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Pad Ped Moo in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium heat or in the microwave until warmed through.