Spicy Steve's Thai Recipes
STIR FRIED RED CURRY PORK WITH ASPARAGUS
(Bhud Prig Khing Mhoo)
This is one of regular dishes we eat at home all the time. It can be made with either chicken or pork, though I prefer pork. I usually use green beans, however, on the show I used Four Angled Beans for a more exotic touch. Asparagus is also another nice alternative. One can also easily increase the veggie content if you want.
2 cups Asparagus or Green Beans, sliced into 1 inch lengths.
1 Tbsp (level) Red Curry Paste
10 oz Pork Fillet, thinly sliced
1 Tbsp fish sauce
1 Tbsp Sugar, Brown or Demerara is nicer than white.
1-2 Tbsp Vegetable Oil
1. Blanch Asparagus or Beans (not the Four Angled Beans) in hot water until tender but crisp. Alternately you can nuke them.
2. Heat ½ the oil in a wok and cook the pork until the meat is cooked through. Remove and set aside.
3. Heat other ½ of oil in wok and add curry paste. Add sugar and fish sauce and stir until curry paste is broken up.
4. Add Pork and Vegetables. Stir until ingredients are thoroughly coated and serve.