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 porties
Cuisine: thai
Ingredients: 400 g pork shoulder thinly sliced; 3 el red curry paste; 100 ml coconut milk; 1 el fish sauce; 1 tl palm sugar grated; 150 g green bean trimmed, cut into 3cm pieces; 100 g baby corn halved lengthwise; 1 st red bell pepper sliced; 1 kopje thai basil leaf; 3 st kaffir lime leaf finely shredded; 2 el vegetable oil; 2 kopje 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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 708 kcal

Allergeneninformatie: kan kreeftachtigen, vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

400 gpork shoulder, thinly sliced
3 elred curry paste
100 mlcoconut milk
1 elfish sauce
1 tlpalm sugar, grated
150 ggreen bean, trimmed, cut into 3cm pieces
100 gbaby corn, halved lengthwise
1 stred bell pepper, sliced
1 kopjethai basil leaf
3 stkaffir lime leaf, finely shredded
2 elvegetable oil
2 kopjejasmine rice, cooked, for serving

Keukengerei

wok · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Ongeveer 1 min
2
Add the red curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 4 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 4 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: Add basil at the very end to preserve its fresh flavor.
7
Remove from heat and serve immediately with cooked jasmine rice.
Ongeveer 1 min

Per portie

Voedingswaarden

Calorieën: 707,8kcal
Eiwit: 25,9g
Koolhydraten: 77,8g
Vet: 32,6g
Vezels: 2,9g
Suiker: 5,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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