Tag Archives: thai curry

Stink Beans “Petai” Stir-Fry สะตอผัดพริกแกงใส่หน่อไม้

Serves: 2 (with rice)

150g Pork Shoulder, sliced
100g Stink Beans (a.k.a. Petai, Sa-Tor)
120g Bamboo Shoots, bruised & sliced
1 Tbsp Oil
20g Red Curry Paste
1 Tbsp Fish Sauce
1/2 tsp Sugar
3 Kaffir Lime Leaves, tear off leafy bits & discard stems
1 Large Red Chilli, sliced


สะตอนี่ ยังไง
ทำไมต้องกลิ่นติดทนนานขนาดนั้น

ปากเหม็น (หรือหอม) ขนาดแปรงฟันแล้วก็ยังไม่หมด
กลืนลงไปแล้ว แต่ยังเหมือนมีสถิตอยู่ที่ลำคอ
เรอก็เหม็น 
ฉี่ก็เหม็น

แล้วทำไมต้องอร่อยขนาดนั้น

นี่อยากทานอีกแล้ว

สูตรนี้ ผัดแบบง่ายๆ
ระหว่างผัด สำลักควันเครื่องแกง ทั้งไอ ทั้งจาม
จัดจ้านมากค่ะ


150 กรัม หมู หั่นบางๆ
100 กรัม สะตอ
120 กรัม หน่อไม้ หั่น
1 ชต. น้ำมัน
20 กรัม พริกแกงแดง
1 ชต. น้ำปลา
1/2 ชช. น้ำตาล
3 ใบมะกรูด
1 พริกแดงเม็ดใหญ่

How to Make Massaman Curry มัสมั่นไก่

Serves: 8

1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)

1 kg Chicken drumticks

800 ml Coconut milk

2 Tbsp Oil

700g Potatoes, peeled, washed, and cut into big chunks

1/2 cup Peanuts

2 Onions, cut into big chunks

3-4 Bay leaves

2 Tbsp Palm Sugar

1-2 Tbsp Fish sauce

1-2 Tbsp Tamarind concentrate

Pad Prik Khing Crispy Pork Belly (ผัดพริกขิงหมูกรอบ)

“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.

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Pad Prik Khing Crispy Pork Belly

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.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 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

Instructions

  • 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