Red Curry Pork Stir-fry (Pad Prik Gaeng Moo)

This is a classic Thai Red Curry Pork Stir-Fry (aka Pad Prik Gaeng Moo) that’s made so much better by one of my little secret techniques. Oil velveting is a classic Chinese process used when stir-frying meat, and usually involves marinating strips of meat in egg white and cornflour, then deep-frying it as an initial step before the stir-fry action begins. The idea is to protect the meat so that it stays tender when stir-fried, and it also gives the exterior of the meat slices a ‘velvet’ texture that makes it seem softer. My method is easier and less messy, as we skip the deep fry part.

30 minutes
10 minutes

500g (1 lb) pork fillet, thinly sliced

1 tbsp vegetable oil

1 tbsp Marion’s Kitchen Thai Red Curry Paste

300g (10.5 oz) green beans, cut into 3cm (just over 1”) lengths

5 makrut lime leaves

2 tsp fish sauce

1 tsp white sugar

steamed rice, to serve


Velveting marinade:

1 tbsp vegetable oil

1 tbsp Marion’s Kitchen Thai Red Curry Paste

1 tsp fish sauce

½ tsp bicarbonate of soda (baking soda)

2 tsp cornflour (cornstarch)

¼ tsp ground white pepper

  • Step 1

    Make the velveting marinade by adding 1 tablespoon of water, followed by the oil, red curry paste, fish sauce, bicarb soda, cornflour and white pepper to a large mixing bowl. Combine well, then add the sliced pork and mix again until all the slices are evenly coated. Set aside for 15 minutes to do its thing.

  • Step 2

    Heat a wok on high heat, then add 1 tbsp vegetable oil. Carefully add the marinated pork to the hot wok, spreading them out so you’ve got the most amount of surface area coming into contact with the pan. Allow to sear for 2 minutes, then toss the pork and stir-fry. Spread out the pork and sear again before stir-frying again.

  • Step 3

    When the pork is almost cooked, add in the red curry paste and the green beans. Scrunch up the makrut lime leaves in your hands to release the essential oils, then add to the wok, followed by the fish sauce and sugar. Continue stir-frying until well combined and the pork is cooked through.

  • Step 4

    Transfer to a serving plate. Serve with steamed rice.

  • Notes

    – The cornstarch and bicarbonate of soda help with the browning and tenderising of the pork.

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We have been cooking use Marion’s recipes for some weeks now. Best flavours and no waste as it’s so easy to plan, shop, cook and enjoy.

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Caroline C

Yummy and easy to make


I have made this several times and it is my go to Thai pork dish. The pork is so tender, whole dish is very tasty, not too hot but some zing. Super easy and quick to make. Thank you

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We paired this with Cauliflower Fried Rice and it was so good!

And so easy to make.

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David B

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