So you think you like it hot?! 🔥 The southern Thai recipe that'll blow your socks off 🥵🥵🥵

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based option that is lower in fat.

curry paste

🥗Healthier: homemade spice blend

💰Cheaper: store-bought curry powder

Homemade blends can be tailored to taste and are often fresher.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for a similar umami flavor.

To make the curry paste, soak the dried chillies in hot water for 10 minutes. Then squeeze and reserve the soaking liquid.

Place the softened dried chillies in the bowl of a food processor along with the remaining curry paste ingredients. Blend until smooth (add some chilli soaking liquid if the mix won’t blend smoothly).

Heat a wok or frying pan over medium heat. Add about 2 tablespoons of pork mince and cook to render some of the fat.

Then add half the curry paste (store the other half in the freezer for up to 2 months) and stir-fry with the pork for 2-3 minutes.

Then add the remainder of the pork and stir-fry gently until the pork is cooked. This should take about 10 minutes because you want the pork to ‘poach’ in the cooking liquids rather than searing and browning.

When the pork is cooked, add the fish sauce, palm sugar, pepper, makrut lime leaves and green peppercorns.

Taste and add more fish sauce or sugar to taste if necessary.

Serve with cabbage, snake beans or cucumber and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens