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Red Pork Curry

Gaeng phed moo, also known as red pork curry, is a delicious and easy dish from Ken Hom. The Thai recipe features fragrant kaffir lime leaves and Thai basil.


Gaeng phed moo is a quick and easy Thai curry. The assertive spices and seasonings enhance this classic treatment for pork.

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450g (1lb) pork fillet
1½ tbsp vegetable oil
2 tbsp Thai red curry paste
3 tbsp finely shredded fresh galangal or root ginger
1 tsp ground turmeric
2 tbsp finely sliced garlic
1 x 400ml (14fl oz) tin coconut milk
2 tbsp fish sauce (nam pla)
4 kaffir lime leaves or 1 tbsp shredded lime zest
2 tsp sugar
A handful of fresh Thai basil leaves or ordinary basil leaves

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Cut the pork into thin slices about 5cm (2in) long and set aside.

Heat a wok or large frying pan over a medium heat and add the oil. When it is hot, add the curry paste and stir-fry for 30 seconds. Add the pork slices, turn up the heat and stir-fry them for 1 minute or until they are entirely coated with the curry paste. Remove with a slotted spoon and set aside.

Add the galangal or ginger, turmeric and garlic to the wok and stir-fry for 10 seconds. Stir in the coconut milk, fish sauce, lime leaves or zest and sugar, bring to the boil and simmer for 5 minutes.

Return the pork to the sauce and simmer for 3 minutes or until it is cooked through. Toss in the basil and give it a final stir. Serve at once.


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