With most of the country still in the grips of a cold front, there’s nothing better than delicious Thai food to stay warm and cosy.
Chef Charne Wylie from the Pretoria Capsicum Culinary Studio campus shares two of her favourite Thai recipes – Thai-style fried rice and red pork curry.
Gaeng Phed Moo (Red Pork Curry)
- 450g pork fillet
- 11/2 tbsp oil
- 2 tbsp Thai red curry paste
- 3 tbsp ginger, finely shredded
- 1 tsp ground turmeric
- 2 tbsp garlic, finely sliced
- 400ml coconut milk
- 2 tbsp fish sauce
- 4 lime leaves (or 1 tbsp finely shredded lime zest)
- 2 tsp sugar
- A handful of basil leaves
- Cut the pork into thin slices and set aside.
- Heat a wok, and add the oil.
- Add the curry paste and fry for 30 seconds.
- Add the pork slices and stir-fry for 1 minute until the pork is coated with the curry paste.
- Remove the pork with a slotted spoon and set aside.
- Add the ginger, turmeric and garlic and stir-fry for 10 seconds.
- Stir in the coconut milk, fish sauce, lime leaves and sugar and bring to the boil.
- Simmer for 5 minutes.
- Return the pork to the wok and simmer for 3 minutes until cooked through.
- Toss in the basil and serve at once.
Khao Phad Ruam Mit (Thai Fried Rice)
- Enough long grain white rice to fill a 400ml measuring jug
- 2 eggs
- 2 tsp sesame oil
- ½ tsp salt
- 225g chicken breasts, skinless
- 2 tbsp oil
- 2 tbsp garlic, coarsely crushed
- 1 small onion, finely chopped
- ½ tsp freshly ground black pepper
- 3 tbsp fish sauce
- 3 tbsp spring onions, finely chopped
- 3 tbsp coriander, finely chopped
- 2 small red chillies, seeded and chopped
- To garnish: lime wedges
- 4 fried eggs (optional)
- At least 2 hours before, or the night before, cook the rice.
- Spread it in a tray and allow it to cool thoroughly, and refrigerate.
- Beat the eggs with the sesame oil and salt, and set aside.
- Cut the chicken into 1cm blocks.
- Heat a wok and add the oil. When it is very hot, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
- Add the chicken and stir-fry for another 2 minutes.
- Add the cold cooked rice and stir-fry for 3 minutes.
- Add the fish sauce, spring onions, coriander and chillies.
- Finally, add the egg mixture and continue to stir-fry for another minute.
- Turn onto a platter and garnish with the lime wedges and fried eggs (if using).
Our experienced editors work with trained journalists and qualified experts to compile accurate, insightful and helpful information about pregnancy, birth, early childhood development and parenting. Our content is reviewed regularly by our panel of advisors, which include medical doctors and healthcare professionals. Meet the Living & Loving Team and our Online Experts.