Neil Perry's Thai-style pork stir-fry

Neil Perry
Thai-style pork and snow pea stir-fry.
Thai-style pork and snow pea stir-fry. Photo: William Meppem

There's no arguing that a store-bought curry paste* makes life simple. But will it also make it more fragrant and exciting, flavoursome and delicious? Well, perhaps a good-quality one will. In the meantime, try mastering this quick and easy (promise!) dry-curry stir-fry, a favourite lunchtime go-to of mine. Serve with a bowl of steamed rice and greens.


3 tbsp vegetable oil

350g pork loin, sliced into 5mm-thick and 4cm-long pieces

3 tbsp grated palm sugar

2 tbsp fish sauce

100g snow peas, trimmed

50g fresh black fungi, torn

1 tbsp chopped coriander leaves

juice of half a lime

For the spice paste

2 dried long red chillies, deseeded, soaked in warm water for 30 minutes, chopped

3 red eschalots, chopped

2 cloves garlic, chopped

2 lemongrass stalks, tough outer leaves removed, chopped

1 tbsp chopped galangal**

6 coriander roots, scraped and chopped

2 tsp coriander seeds, roasted and crushed

6 white peppercorns, roasted and crushed

1 tsp sea salt


1. Pound the spice-paste ingredients using a mortar and pestle until you have a fine pulp – or process in a blender, adding a little water if necessary.

2. Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the pork in batches until well browned. Remove from the wok and set aside.

3. Add the paste to the wok and stir-fry briefly until fragrant, then add the palm sugar and fish sauce.

4. Return the pork to the wok with the snow peas and black fungi and stir-fry for a minute or so to integrate the flavours.

5. To serve, stir through the coriander leaves and lime juice.

*20+ ways with store-bought curry paste

**A good substitute is the same amount of young, fresh ginger root, chopped, with a dash of lemon juice.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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