Stir-fried pork with curry paste and fried egg on rice, a delicious dish that never fades in taste.

Stir-fried pork with curry paste and fried egg on rice, a delicious dish that never fades in taste.

Hello, my lovely friends!

Welcome back to Stir-fried Pork with Curry Paste and Fried Egg on Rice, a signature dish that continues to attract customers. After being closed for several days, today marks the auspicious occasion of us reopening our doors to welcome customers. Although our hands were shaking with excitement, we were overwhelmed with joy, especially when our first three customers stopped by just before noon and ordered the ever-popular Stir-fried Pork with Curry Paste and Fried Egg on Rice.

Even though I've made this dish so often that I'm proficient at it, I still put in extra care and attention every time I try it. We believe that delicious food starts with quality ingredients and careful preparation. So today, we'd like to share the secret recipe and secret recipe for this delicious dish for you all to try! Ingredients You Need to Prepare Of course, preparing ahead of time makes cooking much easier and faster, especially on days when many customers come to the restaurant at the same time. For this dish, we used simple ingredients, but the flavors are intense and full.

Raw materials and ingredients

• Pork: 200 grams (recommended pork neck or lean red meat with a little fat for tenderness and juiciness)
• Tip: Cut into bite-sized pieces, not too thick or thin, then rinse thoroughly and set aside.
• Red curry paste: 2-3 tablespoons (choose a good-quality curry paste with a distinctive aroma)
• Long beans: 1 handful (wash thoroughly and cut diagonally into 1-inch pieces)
• Kaffir lime leaves: 3-4 leaves (remove the center stem) (This helps to distribute the aroma well.)
• Vegetable oil: 2 tablespoons (for stir-frying)
• Eggs: 3 (for beautifully fried eggs to top with)
• Hot steamed rice: Ready to serve Seasonings:
• Fish sauce: 1-2 tablespoons
• Palm sugar/granulated sugar: 1/2 - 1 teaspoon (to balance the spiciness)
• Oyster sauce: 1/2 tablespoon (if desired)
• Water/stock: A little (to prevent the curry paste from burning and to help the curry paste penetrate the meat) Preparation steps: Stir-fry the delicious pork curry paste (customer's recipe, not too spicy) Since all three customers today requested not to eat very spicy food, we have a few techniques to control the spiciness and intensity of the curry paste to achieve a perfectly balanced flavor.

How to make:

1. Start with a beautiful fried egg. * Heat a pan with a little oil (or more oil if you like crispy fried eggs) over medium-high heat. * Crack the egg into the pan and fry until the edges are crispy and the yolk is still slightly runny. Remove from the pan and set aside to serve over rice.

2. Stir-fry the curry paste until fragrant (Secret to deliciousness) * Using the same pan, add a small amount of vegetable oil (2 tablespoons) and heat over medium heat. * Add the red curry paste and stir-fry gently, stirring constantly until the curry paste emits a fragrant aroma and the oil begins to separate slightly. This step is crucial as it brings out the full flavor of the spices. * For a non-spicy version: If the curry paste begins to dry out, add a little water/stock and continue stir-frying until the curry paste is cooked and fragrant. This will reduce the spiciness somewhat.

3. Stir-fry the pork and season. * Add the prepared pork and stir-fry until thoroughly mixed with the curry paste. * Stir-fry until the pork begins to cook, no need to wait until it's completely cooked. * Start by seasoning with fish sauce and palm sugar/granulated sugar. Taste for a saltier, sweeter flavor (adjust to your liking). * Continue stir-frying a little longer to allow the seasonings to penetrate the pork.
4. Add the yardlong beans and kaffir lime leaves. * Add the chopped yardlong beans. * Increase the heat slightly and stir-fry quickly to combine. Do not over-stir, as this will cause the beans to wilt and lose their beautiful color.

• Finally, add the torn kaffir lime leaves and stir-fry quickly again until the aroma of the kaffir lime leaves fills the pan, then turn off the heat immediately.

Ready to serve up a full plate of happiness! Serve the hot stir-fried pork with curry paste alongside fluffy steamed rice and top with a beautifully fried egg. And it's done! This delicious picture is the chef's reward. And the excitement when customers come in after closing time is a small joy that reminds us we're doing what we love to the fullest Thank you to all three customers for coming to try our first dish of the day! We hope you all enjoyed this stir-fried pork with curry paste over rice and a fried egg. See you again with more delicious dishes in the next post