This authentic Thailand stir-fried dish is made by frying pork into a red chili base that includes fresh lemongrass, galangal, coriander root, kaffir lime, garlic and shallots. It’s one of our most popular one-dish meals, known as Pad Ped Moo sai Naw Mai (พัดเพ็ดหมูใส่หน่อไม), and it’s simply bursting with a rich, herbaceous, and almost medicinal flavor. In this version we add a healthy portion of bamboo shoots, some carrot, and green chili. It makes a nice main dish when served on a small plate to be shared, but it is most often eaten just like this as a one-dish meal with some fresh, hot rice.
1/4 Cup Pork Tenderloin (thinly sliced)
1/2 Cup Bamboo shoots (cut into long thin strips)
1 Tablespoon Finger root (cut into long thin strips)
1/2 Thai Long Chili (green or red, cut diagonally)
3 – 4 small pieces Carrot
1 Kaffir lime leaves (1 leaf, torn into small pieces)
1 – 2 Thai Hot Chili (finely chopped)
1 Tablespoon Basic Red Curry Paste
1 Tablespoon Oyster Sauce
1 teaspoon Light Soy Sauce
1 teaspoon Sugar
1: Fry the sliced pork in a small amount of oil until cooked.
2: Add the red chili paste and hot chili and fry together with the pork. Add a little water to make a sauce.
3: Stir in the finger root, bamboo, green chili, and carrot. Cook until hot.
4: Add the sugar and soy sauce, stir-fry until melted.
5: Add the oyster sauce and enough water to make the sauce again. Add the kaffir lime leaf, remove from heat, and serve.
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