Easy Menu: Stir-fried pork in chilli paste

Stir-fried pork in chilli paste or moo pad nam prik pow (nam prik pow is chilli paste in oil...the same paste you add to the tom yum soup) is a kind of dish I cook on a rainy afternoon when it's so difficult to go outside that I have to cook up sth from the leftover I could fine in the fridge.

The ingredients for this dish is very easy to find and very common to Thai. And you can also be creative with the vegetable you want to add in. Some people put onion, spring beans, sweet basil, baby corn, carrots, or spring onion. But the version I'll do today is with baby corn and carrots coz I just don't like onion....hehe.

Basic Ingredients:

For 1-2 Servings

200 gram of Fillet cut into 1*2

4 Baby Corn , sliver

1/4 Cup of cube carrots

2 Table Spoon of Chilli Paste in Oil (Nam Prik Pao)

1 Table Spoon of Vegetable Oil

2 Table Spoon of Water

2 Table Spoon of Light Soy Sauce

1 Table Spoon of Sugar

Directions:

1. Marinate the pork in 1 table spoon of chilli paste and 1 table spoon of water for 15 minutes.

2. Making the Paste Mix - Mix the paste with water and 1 table spoon of light soy sauce (or if you like, fish sauce).

3. Heat the oil in frying pan. Then add the pork, stir-fry until medium-rare cooked.

4. Add the the paste mix and mix the ingredients together.

5. Add sugar and soy sauce (or fish sauce) to taste.

6. Add the baby corns and carrots and stir-fry until the vegetables are cooked.

7. Serve with hot steamed rice.