Got red curry paste in the pantry but not sure what to cook? Check out today’s recipe video and instructions for dry stir fried crispy pork (aka moo grob pad prik gaeng) in red curry paste!
Here’s an easy recipe that calls for dry stir frying crispy pork (or another protein of your choice), an alternative to make curry. The recipe is quick, easy, and you can modify the meat, vegetables included. Since the recipe doesn’t require much coconut milk, this dish can be a great option if you don’t have any coconut milk, or if you need to quickly finish coconut milk leftover from another recipe.
Keep in mind crispy pork is salty already. That means you can go lighter on the seasoning than you might with another protein. Also, because of the saltiness, the recipe is incomplete if not eaten over rice. Finally, to enjoy Thai style, serve your stir fry with a tray of veggies and fresh leaves to help with the spice, saltiness, and to aid with digestion.
Pad Prik Gaeng Ingredients
120g crispy pork
3 tbsp of coconut milk (substitute stock or water if needed)
1 tbsp of coconut water (optional)
1 tbsp of red curry paste
1 tsp of palm sugar
2 tbsp of oyster sauce
1 tbsp of fish sauce
1 large red chili (Serrano or similar)
2 kaffir lime leaves sliced short and thin (set aside a bit for garnish before serving)
1/2 cup of Thai basil leaves (aka sweet basil)
Pad Prik Gaeng Instructions
- Briefly toast your curry paste in a non stick wok over medium to low heat.
- Add a tbsp of coconut milk and mix before adding crispy pork.
- Stir until the pork is covered with curry paste evenly, then add your kaffir lime leaf and chili. Don’t forget to add more coconut milk or a few splashes of coconut water to keep your wok from burning.
- Add your seasoning (palm sugar, fish sauce, and oyster sauce).
- Turn off the heat and add a handful of basil leaves. Stir until wilted.
- Garnish and serve over rice.
Red Curry Questions and Answers
As always, leave a comment and let us know if you have any questions not listed below.
Do I have to use red curry paste?
No. This recipe is suitable for other Thai curry pastes you have on hand as well. We recommend trying it with any curry paste you love.
Is it wrong if I have a lot of curry sauce on my stir fry?
No. Some people prefer more sauce with their stir fry. Just be careful not to make your fried protein soggy by not adding too much liquid at once.
What is a good substitute to kaffir lime leaf?
Kaffir lime leaf and skin in Thai food is nearly impossible to replicate. However, you can still give your food a citrus spike by zesting a regular lime.
What type of Thai basil should be used?
The basil adds a nice fragrance and a touch of relief from the spiciness of the dish. However, if you don’t have Thai basil, don’t let that stop you. You don’t have to be too picky about the type of Thai basil. Sweet basil is the most common, but for our recipe we mixed in some holy basil as well. This really depends on your personal preference and which herbs you can access.
How should I substitute palm sugar?
Palm sugar is less sweet than your common white sugar. When using a substitute add it more conservatively, taste, and adjust as needed. Since palm sugar also has a bit of caramelized taste, jaggery (made from sugarcane) or other natural sugar make better choices than white sugar.