Photograph of the finished Pad phed moo pa

Thailand · Thịt heo rừng xào cà ri khô Pad phed moo pa

Pad phed moo pa

30 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wild boar meat Wild boar meat 1.1 kg
  • Photograph of Red curry sauce Red curry sauce 160 g
  • Photograph of Krachai fingerroot Krachai fingerroot 140 g
  • Photograph of Green peppercorns Green peppercorns 80 g
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Long beans Long beans 240 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Italian basil Italian basil 120 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Galangal Galangal 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the wild boar meat thinly across the grain and marinate it in a little fish sauce for 20 minutes.
  2. 2 Sauté the red curry sauce in oil for 3 minutes until fragrant; this dish doesn't use coconut milk, so the sauce needs to be sautéed until dry.
  3. 3 Add the meat and stir-fry over high heat for 4 minutes. Wild game meat is tougher, so it takes longer to stir-fry than farmed pork.
  4. 4 Add the rice noodles, galangal, lime leaves, and whole green peppercorns, then stir for 90 seconds.
  5. 5 Add the chopped green beans, stir-fry for 60 seconds, and season with fish sauce.
  6. 6 Turn off the heat, mix in the basil leaves, and serve immediately while the herbal aroma is still strong.
Start cooking