| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 30g | 7g | 16g |
| sugars | fibre | protein | salt |
| 8g | 3g | 38g | 1.8g |
Why I Love Thai Stir-Fried Pork with Dry Curry Paste
One of the things that truly light my culinary flame is the exploration of flavors from around the globe. And while my heart will forever remain true to my roots in the buoyant Creole cuisine and the delicate sophistication of French gastronomy, I can’t help but appreciate the magic found in plates of different origins. The latest to steal my heart is a bold and mouthwateringly fragrant Thai dish: Ster-Fried Pork with Dry Curry Paste.
The Dance of Flavours
Stir-Fried Pork with Dry Curry Paste is a delightful harmony of flavors and aromas. What strikes you first is the mild heat of the dry curry paste that lightly singes your palate before giving way to the robust, savory notes of thinly sliced pork loin. The symphony of sensations continues with the fresh and slightly sweet undertones of the bell peppers and onions, beautifully balanced by the salty duo of fish sauce and soy sauce. The unexpected sweet note of palm sugar and the distinct citrusy aroma of kaffir lime leaves elevate this dish to the next level.
Heritage and Inspiration
Working with Thai cuisine, specifically, has given me an opportunity to play with entirely new flavor combinations. Inspiration for this Stir-Fried Pork with Dry Curry Paste came from a culinary wanderlust ignited in part by chefs like David Thompson. Thompson, known for his mastery of Thai cuisine, has explored the diverse culinary scene of Thailand to bring forth dishes alive with authentic flavors, giving me a dream to achieve something similar in my kitchen.
The brilliance of this recipe isn’t just about its incredible taste activation. It’s also in the ease and efficiency of its preparation. Stir-frying is a quick yet immensely flavorful cooking technique, and this dish celebrates that beautifully. With just the right balance and juxtaposition of heat, savoriness, sweetness, and freshness, Stir-Fried Pork with Dry Curry Paste makes you the Thai culinary master of your own kitchen.
What You’ll Need
- 2 pounds of pork loin, thinly sliced
- 4 tablespoons of vegetable oil
- 2 tablespoons of dry curry paste
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves of garlic, minced
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of palm sugar
- 2 kaffir lime leaves, finely chopped
- 1 cup of Thai basil leaves
- 2 red Thai chili peppers, thinly sliced
- 1/2 cup of water
Method
Step One
In a large skillet or wok, heat the vegetable oil over medium heat. Once the oil is hot, add the thinly sliced pork loin to the skillet. Cook the pork until it is no longer pink, stirring constantly to ensure that it cooks evenly.
Step Two
Add the dry curry paste to the skillet and stir it into the pork. Continue to cook for a few more minutes until the pork is well coated with the curry paste.
Step Three
Add the thinly sliced bell peppers and yellow onion to the skillet. Stir and cook for about 5 minutes until the vegetables have softened.
Step Four
Next, add the minced garlic, fish sauce, soy sauce, and palm sugar to the skillet. Stir all the ingredients to combine them well and cook until the sugar has dissolved.
Step Five
Add the finely chopped kaffir lime leaves, Thai basil leaves, and thinly sliced Thai chili peppers to the skillet. Stir well to mix them into the other ingredients.
Step Six
Pour the water into the skillet and stir, lifting any browned bits on the bottom. Let the mixture simmer for a few minutes until the sauces thicken slightly.
Step Seven
Taste and adjust the seasoning if necessary. Cook for another minute or two to let the flavors meld together. Serve your Stir-Fried Pork with Dry Curry Paste hot and enjoy!
