Moo Pad Prik Gaeng (Pork Stir Fried in Red Curry Paste)

After an eventful weekend back home involving running down mountains in a thunderstorm, getting wasps in places where wasps definitely shouldn’t be and spending some quality time with friends at weddings and indoor BBQs, it was time to cook up a simple and quick Thai dish when I got back to Yorkshire. This quick street food dish needs just 6 ingredients…


For two portions use:

• 200g lean pork, sliced thinly


• a handful of green beans, cut in half


• 50g of red curry paste (Mae Ploy is a good one if you can get it)


• a big splash of Nam Pla (Thai fish sauce)


• a pinch of sugar


• about 6 kaffir lime leaves (Sainsburys sell them fresh, use lime zest otherwise), ripped up


• Vegetable oil for frying (and no I’m not counting this as an ingredient!)

Heat a splash of oil in a wok, when it’s hot, add the curry paste, stir fry for around 30 seconds- it should be smelling really pungent. Add in the pork and stir fry for 3 minutes until it’s almost cooked. Throw in the beans, cook for another minute before adding the fish sauce, sugar and lime leaves- and that’s it. Serve with rice.

Told you this was quick one!