Wednesday, September 24, 2008

Lunch Club - Thai Red Curry Pork

Thai curries would have to be the easiest curries to make in the world (just as long as you’re happy to use pre-packed curry pastes). It fits perfectly with Lunch Club in that it does not require a lot of preparation and long cooking time.

Usually, the curry paste packet (or bottle) has got a recipe printed on it already. For my first attempt I did follow what the packet says. I then adjusted the recipe to my taste later on.

Here’s how I do my version of this curry:

Kidpawan’s Thai Red Curry Pork


500-750grams of lean pork sliced thinly for quick cooking

2 tablespoons of Thai red curry paste (get the Mae Ploy brand if you can find it)

A bit of oil

3-4 Kaffir lime leaves julienned

Red capsicum (as much as you like)

1 bunch snake beans (string beans can be substituted)


A bit of palm sugar

Fish sauce to taste



  1. Heat up the wok. Add a bit of oil. Stir fry the pork pieces until they change colour. Preferably you do this in batches (depending on the size of your wok) so the meat are fried properly rather than steamed. Set this aside.
  2. Add a bit more oil to the wok. Stir fry the curry paste for about a minute or two.
  3. Add the pork back into the wok and stir fry for another minute.
  4. Add the rest of the ingredients and stir fry. The curry is done when the beans are cooked to your liking.
  5. Serve with jasmine rice.

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