Gaeng Muu Phrik Thai Orn (แกงหมูพริกไทยอ่อน)

Red Pork Curry with Green Peppercorns

This is a mild, slightly sweet curry with a citrus-y tang from the peppercorns.


60 ml coconut cream
2 T red curry paste
3 T fish sauce
1 1/2 T palm sugar
500 g lean pork, finely sliced
440 ml coconut milk
280 g Thai aubergines, halved
75 g fresh green peppercorns
7 kaffir lime leaves
2 long red chilies, deseeded and finely sliced for garnishing

Gaeng Muu Phrik Thai Orn Ingredients

  1. Fry the coconut cream over a medium heat for 3-4 minutes until it “cracks’ – the cream splits, with the oil separating from the other parts of the cream.  If it starts to turn brown around the edges whilst frying give it a stir.
  2. Add the red curry paste and continue frying, stirring regularly, until fragrant (about 2 minutes).
  3. Add the fish sauce and the palm sugar.  Continue frying and stirring for a further 2 minutes.
  4. Add the pork and continue cooking for another 5-7 minutes – until the pork has all changed colour.
  5. Add the coconut milk and simmer gently for 5 minutes.
  6. Now add the aubergines and peppercorns.  Turn up the heat slightly and simmer for 5 minutes more.  The aubergines should still be quite crisp.
  7. Add the kaffir lime leaves.  The curry is now ready to serve.
  8. Garnish with a few slices of red chilli.

Step 1Step 2Step 4Step 5Step 6

  1. The kaffir lime leaves can’t be eaten; the green peppercorns should be pulled off the stalk by the diner and a few eaten with each mouthful of curry.
  2. The curry should be slightly spicy, then sweet and salty.
  3. Serves 3 as a main dish, or 6 as part of a Thai-style meal.

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