Mhu Grob Padt Prik Khing at home

Mhu Grob Padt Prik Khing

Raff is never happier than when he’s in a restaurant kitchen, learning tips and tricks about his favourite dishes from his favourite chefs, and pilfering the spoils to stuff down his neck. And Mhu Grob Padt Prik Khing (stir fried crisp pork belly in spicy red curry paste) and Chat Thai Gateway’s Chef Oat are both high on that favourite list.  

So, when Chef Oat offered to teach him how to whip up the spicy dish at home, he practically cartwheeled in to the Chat Thai Gateway’s kitchen, ready to get his wok on.

Thanks to our lovely mutual friends at the Tourism Authority of Thailand, the generous Chef Oat not only took Raff step by step through the process of making the popular Thai favourite at home, but shared his secrets to the best ever pork belly (boil it, dry it, salt it, roast it, fry it), and how to pimp up a can of store bought curry paste for maximum flavour, and to save time on cooking at home.

Raff and Chef Oat at Chat Thai

Padt Prik Khing is a Thai curry cooked and served drier than regular coconut milk based Thai curries. It is strong on spice with a hefty kick of chilli and Thai ginger (galangal) from the paste, so is best served with steamed Jasmine rice.

Raff and Chef Oat at Chat Thai Gateway

Here, with his blessing, we’re sharing Chef Oat’s incredible at home recipe for Mhu Grob Padt Prik Khing.

 

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ABOUT US

                                                                                           Hey,  I’m Aleney! A mum, award-winning travel writer, magazine editor and gallivanting glutton. He’s Raff, the “boy” in boyeatsworld, and a fearless foodie, adventurer and eco-warrior. Along with his all-singing, all-dancing sister, Sugarpuff, we’re exploring the world’s culture and cuisine on a junior food safari.

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