| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 23g | 9g | 28g |
| sugars | fibre | protein | salt |
| 5g | 3g | 35g | 1.5g |
Why I Love Thai Stir-Fried Pork with Dry Curry Paste
There’s an unseen power that draws people together around the dining table, where a hearty mix of unique flavors and family traditions come together, just like in my Stir-Fried Pork with Dry Curry Paste recipe. Inspired by travel and exploration, this dish is a delectable walk into Thai cuisine, carefully remastered to bring it right into your kitchen. The careful blend of authentic Thai ingredients like Thai red curry paste and Thai basil leaves adds a certain exotic charm, making it much-loved by everyone in my family and friends circle.
Exploring the Flavors of Thai Cuisine
My Italian-American culinary roots are closer to home, often featuring hearty dishes simmered in traditional thick sauces. Yet, my love for hiking and uncovering cuisines from around the world introduced me to dishes like the Panang Curry, and initiated a fascination with Thai cuisine. Thai food is renowned for its well-preserved, grand culinary traditions, and the Stir-Fried Pork with Dry Curry Paste is a shining example. This dish outshines with exciting contrasts of spicy, sweet, and umami that married with coconuts, fresh vegetables, and crispy pork strips, creates a symphony of flavors impossible to resist.
The Beauty of Fusion Cooking
Fusion cooking involves bringing different culinary traditions to create exciting, new dishes. Much like the famous Pad See Ew— a Thai dish with Chinese origins—I saw an opportunity to re-imagine this dish using some of my techniques. Decades of Italian cooking, inspired by my grandparents and flavoured by my New Jersey upbringing, guide me in creating masterful cuisine experiences, like this Stir-Fried Pork with Dry Curry Paste recipe.
I cannot help but draw parallels between this dish and a traditional Italian-American meatball recipe. The combination of pork, bell peppers, garlic, and black pepper bring back fond memories of Nonna stirring a pot full of juicy meatballs in a thick, vibrant marinara sauce, while this recipe encapsulates those familiar flavours but transports you to the streets of Thailand with every bite.
A Tribute to Authenticity
I am often inspired in the kitchen by chefs who cement authenticity in their cuisine, much like the revered Thai chef David Thompson of Nahm in Bangkok. Thompson’s profound respect for traditional Thai tastes motivates me to preserve the authenticity of Thai flavours in my recipe while harmonizing it with the comforting familiarity of home. His famous curry recipes were a particular influence when creating this dish, pushing me to balance the contrasting flavours in perfect harmony.
What You’ll Need
- 1.5 lbs pork loin, sliced into thin strips
- 3 tablespoons vegetable oil
- 6 tablespoons Thai red curry paste
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 cups coconut milk
- 3 cups mixed vegetables (bell peppers, snow peas, broccoli)
- 1 tablespoon chopped garlic
- 1/2 cup Thai basil leaves
- 1 teaspoon black pepper
- 1 tablespoon cornstarch, mixed with 2 tablespoons of water
- Steamed jasmine rice for serving
- Red chili slices and lime wedges for garnish
Method
Step One
Begin by heating the vegetable oil in a large wok or skillet over medium heat. Once the oil is hot, add the chopped garlic and sauté it until it becomes fragrant.
Step Two
Next, add the Thai red curry paste to the wok or skillet. Stir the paste into the oil and garlic, ensuring it is well mixed. Cook for a few minutes until the paste has dissolved into the oil.
Step Three
Once the paste has mixed in well, you add the sliced pork loin. Increase the heat to high and stir-fry the pork until it is fully cooked. This will take about 5-7 minutes.
Step Four
After the pork is cooked, reduce the heat to medium, then add the fish sauce, brown sugar, and black pepper. Stir well to combine these ingredients, cooking for a couple of minutes to create a sauce.
Step Five
Now, gradually pour in the coconut milk, stirring as you add. Allow the sauce to simmer for about 10 minutes or until it thickens slightly.
Step Six
While the sauce is simmering, in a separate bowl, combine the cornstarch and water to create a slurry. Stir this mixture into the sauce to thicken it.
Step Seven
Add your mixed vegetables to the wok or skillet. Stir well to ensure the vegetables are coated in the sauce. Continue cooking for another 5-10 minutes or until the vegetables are tender.
Step Eight
Once the vegetables are tender, stir in the Thai basil leaves. Cook for a further 1-2 minutes, or just until the basil leaves have wilted.
Step Nine
Finally, serve your Stir-Fried Pork with Dry Curry Paste with steamed jasmine rice. Garnish with red chili slices and lime wedges.
