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Phat Phrik Khing (Stir-Fried Chilli and Ginger)
4
servings30
minutes40
minutesKeeps the screen of your device on.
Ingredients
- Curry Paste
2-3 fresh Thai bird’s eye chillies (adjust to spice preference)
3-4 garlic cloves
1 inch piece of fresh ginger (or galangal if you have it)
1 stalk of lemongrass (white part only), chopped
1 tbsp coriander (cilantro) roots (optional but adds great flavor)
1 tbsp shrimp paste (or 1 tablespoon fermented fish sauce as a substitute)
1 zest of kaffir lime (for a citrusy flavor)
1 tsp palm sugar (or regular sugar if unavailable)
- Stir-Fry
500 g pork (shoulder or belly), thinly sliced into bite-sized pieces (or chicken/beef)
2 tbsp vegetable oil (or coconut oil)
1 medium brown onion, sliced
2-3 red bell peppers, thinly sliced
2-3 tbsp fish sauce (adjust to taste)
1-2 tbsp soy sauce (dark or light)
1 tbsp oyster sauce
2-3 kaffir lime leaves, thinly sliced (optional but highly recommended)
1 tbsp palm sugar (or brown sugar)
0.5 cup snake beans, cut into 2-inch lengths (optional)
fresh Thai basil leaves (for garnish)
Directions
- Make the Curry Paste:
In a mortar and pestle (or food processor), combine the bird’s eye chillies, garlic, ginger (or galangal), lemongrass, coriander (cilantro) roots, shrimp paste, kaffir lime zest, and palm sugar. Pound or blend into a smooth, aromatic paste.
Tip: If you don’t have a mortar and pestle, a food processor can work well, but traditionally, the pestle gives a deeper, more complex flavor to the paste. - Prepare the Stir-Fry Ingredients:
Slice the pork (or your choice of meat) thinly.
Slice the onion, red bell peppers, and kaffir lime leaves.
Cut the green beans if you’re using them. - Stir-Fry the Pork:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the curry paste to the pan and sauté for about 1-2 minutes until fragrant, letting the paste cook down and release its oils.
Add the pork slices and stir-fry until the pork begins to brown and cook through, about 3-5 minutes. - Add Vegetables and Seasonings:
Add the onion, red bell peppers, and snake beans (if using). Stir-fry for an additional 2-3 minutes, until the vegetables are tender-crisp.
Add the fish sauce, soy sauce, and oyster sauce, stirring well to combine. Adjust to taste, you may want to add more fish sauce for saltiness or a little more sugar if you prefer a touch of sweetness. - Final Touches:
Toss in the sliced kaffir lime leaves for extra fragrance and flavour.
Sprinkle the palm sugar over the stir-fry and stir to dissolve.
Taste the dish and adjust the seasoning if needed, adding more fish sauce, sugar, or chilli according to your preferences. - Serve:
Garnish with fresh Thai basil leaves for a burst of colour and flavor.
Serve immediately with steamed jasmine rice or as a side dish to your meal.
Notes
- Tips for Authenticity:
Kaffir Lime Leaves: These are a key ingredient in Thai cooking and add a unique fragrance. If you can find fresh ones, use them; otherwise, dried leaves are a good substitute.
Shrimp Paste: This is essential for the depth of flavor. If you can’t find it, fermented fish sauce can be used as a substitute, though the flavor will be slightly different.
Chillies: Thai bird’s eye chillies give the dish its characteristic heat. Adjust the number of chillies based on your spice tolerance.
Variations:
Meat: This dish is often made with pork (phat phrik khing moo), but you can also use chicken, beef, or even tofu for a vegetarian version.
Vegetables: While snake beans are commonly added, you can also include baby corn, carrots, or zucchini if you prefer more variety.
Enjoy your flavorful phat phrik khing! This dish brings together the perfect balance of heat, savory umami, and aromatic spices for a satisfying Thai meal.
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