This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Pork Fried Rice – Kao Pat Moo
20 minutes to assemble
10 minutes to cook
Total time: 30 minutes
10 minutes to cook
Total time: 30 minutes
4 servings or 6 1/2 cups
20 minutes to assemble
10 minutes to cook
Total time: 30 minutes
10 minutes to cook
Total time: 30 minutes
4 servings or 6 1/2 cups
Day old rice is the perfect leftover for this delicious recipe. A Taste of Thai Red Curry Paste makes it a bit hotter than traditional Thai fried rice.
Ingredients
- 3 tablespoons oil, divided
- 1 beaten egg
- 1 cup chopped onion
- 1 red pepper, chopped
- 1 tablespoon minced garlic
- 1 tablespoon Red Curry Paste
- 1 lb boneless pork loin, cut into small pieces
- 2 tablespoons Fish Sauce
- 1 teaspoon brown sugar
- 4 cups cooked* and cooled Jasmine Rice
- 2 tablespoons chopped cilantro or basil
- *equals approx. 1 1/2 cups uncooked.
Directions
- In a large skillet or wok, heat one tablespoon of oil over a medium high heat. Add egg and cook until barely set. Scramble into small pieces and set aside.
- Add remaining oil, onion, red pepper, garlic and Red Curry. Stir-fry until onion is translucent and curry dissolved.
- Add pork, Fish Sauce and sugar. Stir-fry until pork is no longer pink.
- Add Jasmine Rice and reserved egg to skillet. Combine and stir-fry until rice is heated through. Mix in cilantro or basil, and serve.
In This Recipe
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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