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Pork Red Curry Stir Fry (Nam Pik Moo)
Authentic Thai Food Recipes - Thai Curry Recipes
Thursday, 27 March 2008

Video Sneak Preview  (tiny, low resolution)

 
    Jules's Blurb:  What a fantastic spicy/fruity Pork Red Curry Recipe!  One of my favourite Thai red curries. Pork Red Curry RecipeIdeally served with fresh coriander sprigs, White Cabbage, Chinese lettuce leaf, cucumber, tomato, egg plants, long beans, spring onions, basically a large salad on the side (for any Thai red curry)
 
    Photos were taken in the UK, but the video was filmed in Thailand on a very hot and humid day, we had a great time and a lot of laughs making it in spite of a total of 28 retakes due to cats, monkeys, street vendors and our crazy neighbour shouting over the garden wall  
 
    Our resident Chef; Khwanjai runs our Thai Cooking Classes , she often creates her own recipes which are reflected in our selection of Thai Red Curry Recipes and don't worry we cover Chicken Red Curry, Beef Penang Curry and Duck Red Curry too

 

Pork Red Curry Stir Fry

(Nam Pik Moo)

How to Make Pork Red Curry

 

Ingredients:Pork Red Curry Ingredients

200g Pork minced/ground
 
3 Spring Onions
1 Tomato
2-3 Shallots
1 tbs Red Curry Paste
2 tbs Fish sauce
2 tbs Oyster sauce
1 tbs Tamarind puree/paste
1 tbs sugar
1 ts Red Chilli Powder heaped
2 tbs cooking oil
4tbs Fresh milk  (or coconut milk, either is good)

 

Thai Food Top Tips:

Thai Minced/Ground Meats Video Tutorial  Public Access

How to Make Tamarind Puree Video Tutorial  Free Lunch Access

 

Preparation:

    This is typical Thai food preparation, get all the ingredients ready for the pan because we're going to be cooking on high heat for a very short while.  The nice thing about this style of cooking is it keeps the vegetables nice and crisp and at the same time retaining all the vitamins and goodness.  As usual for fast cooking a wok is best, but a large skillet will do. 

Cut the veggies nice and small as per photo above

 
Ready?

Cooking:

Into the wok place 2 tbs cooking oil and the red curry paste at medium/high heat, stirring until mixed thoroughly and you can smell it, about 20 seconds (lovely!)
 

Add tomato and shallots, mix for 30 seconds then add pork mince
 

Whack up to full heat, still stirring!
 

Now add the fish sauce, oyster sauce, tamarind puree and sugar (keep stirring), for 2 minutes then add the milk and stir until boiling, now we add the chilli powder (optional) and spring onions stir in until mixed and it's done
 

Note:  Thai Chilli powder is very spicy (hot) so if you don't like it too spicy only use 1/2 as much or you can skip it for a milder version

 

Serving Suggestion:

    Serve with hot jasmine rice and a salad on the side, coriander sprigs are a great compliment to a spicy curry, just add some to a gob-full of curry and rice, great!  The other veggies are also nice to temper the heat of the spices.  We would often compliment this dish with our fresh light Lettuce and Pork Soup Recipe to contrast the rich spicy, sweet, sour flavours of the curry,  or as an extra side dish our Pork One Sun Recipe there's a great Khwanjai Top Tip in the video
 

For the Best Results:Thai cooking classes

    Members click the camera to watch the full video, the recipe and photo's only give you about 5% of the information available in the video.  In fact the only thing the video can't show you is the smell & taste, but hey?  We need to leave something for you to discover!!
 

 

2008-9- www.thairecipevideos.com 

 
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