Pad Phed Moo

Seared pork coated in a creamy, spicy red sauce. The citrusy aroma of kaffir lime leaves blends with the punch of curry paste and the freshness of Thai basil.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 847
• Protein: 17 g
• Carbs: 15 g
• Fat: 79 g

Ingredients

• 500 g Pork belly ( thinly sliced )
• 2 tbsp Thai curry paste red
• 50 ml Coconut milk
• 150 g Green bean ( cut into pieces )
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 4 piece kaffir lime leaves ( finely shredded )
• 1 piece Thai basil ( leaves only )
• 3 piece Thai chili ( sliced )
• 2 tbsp Peanut oil
• 50 g Krachai (Fingerroot) ( peeled and cut into thin julienne )
• 3 piece Fresh green peppercorns ( in whole sprigs )

Instructions

1. Garnish preparation

   Slice the pork belly into 3 mm thick strips. Cut the green beans into 3 cm sticks. Finely slice the chilies and kaffir lime leaves after removing the central vein. Peel and cut the krachai into thin julienne.

2. Cooking the paste

   In a hot wok, pour the oil and a tablespoon of coconut milk. Add the red curry paste. Mix vigorously until the fat separates and the oil turns bright red.

3. Searing the pork

   Toss the pork into the wok. Sear over high heat, stirring constantly so that each piece is well coated with paste. The meat should color without releasing water.

4. Binding and vegetables

   Add the beans, krachai, green peppercorn sprigs, the rest of the coconut milk, fish sauce, and palm sugar. Let reduce over medium heat until the sauce coats the spoon and becomes glossy.

5. Final touch

   Turn off the heat. Add the Thai basil, chili, and kaffir lime leaves. Mix one last time: the basil should just wilt under the residual heat.

Chef's tips

• Don't use all the coconut milk at once, just enough to 'crack' the curry paste and release the aromas.
• The wok must be smoking hot before adding the meat to get a perfect sear without boiling.
• If you don't have palm sugar, brown sugar will work, but the flavor will be less complex.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat quickly in a wok or pan.