“Pad Prik Khing Moo Krob” literally translates as Crispy Pork Belly (Moo Krob) stir-fried with chilli and ginger. As you can see the recipe simply uses a normal Thai Red Curry paste, which does NOT contain any ginger. Some say this dish originally had ginger added into the curry paste, hence the name. Some say it’s a play on word, where by it’s shortened from “Tueng Prik Tueng Khing” which means something that’s extremely heated, for example, a heated discussion, or in this case an extremely spicy dish.
Whatever the origin, this is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)
If you want to try making your own homemade Thai Red Curry paste, see recipe here.
Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.
Pad Prik Khing Crispy Pork Belly
- 1.5 cups Crispy Pork Belly cut into bite size pieces
- 1.5 cups Sugar snaps or Green Beans cut into 1.5 inch pieces
- 75 g Homemade Thai red curry paste or adjust amount according to packet instruction
- 15 Kaffir lime leaves sliced into really fine strips
- 2 Tbsp Oil
- 1 Tbsp Sugar
- 1 Tbsp Fish Sauce
- Note: Only use 50g (or according to packet instruction) if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.
- Heat 1 Tbsp oil, add green beans. Fry for 1 min. Transfer to a plate.
- Heat 1 Tbsp oil, add crispy pork belly. Fry until they’re hot & crispy. Note: you can skip this step if your pork belly is “fresh” and is already hot & crispy.
- Heat 1 Tbsp oil, add curry paste, fry until fragrant. Add crispy pork belly, stir fry to evenly coat the pieces with curry paste.
- Add sugar + fish sauce. Mix well. Taste & season. Add a splash of water if the paste is sticking to the pan too much.
- Add green beans. Mix well.
- Scatter with kaffir lime leaf strips
- Serve immediately, with steamed jasmine rice