Thai minced pork & sticky rice

Thai minced pork & sticky rice

A quick, comforting Asian fix of a meal. Just a few minutes to prep and about 8 minutes cooking time. 


(Serves 2)

Oil 2 tbsp

Garlic cloves 3, finely chopped

Red onion 1 small, finely chopped

Red curry paste 2 tsp

Minced pork 100-150g 

Tomato 1 large, finely chopped

Spring onions 3, finely chopped

Fish sauce 2 tbsp

Lemon juice half a lemon

Sugar 1 tsp (optional)

Sticky rice (or boiled rice) 400-480g

How to cook

In a wok or frying pan, heat the oil up and add the garlic and red onion until turning golden brown. Mix in the curry paste and cook together for a minute. Add the pork and stir-fry until losing its pink colour.

Add the tomato and spring onions, cook for 10 seconds, then add the fish sauce, lemon juice and sugar. Stir together for 3 minutes to blend all the flavours. Careful not to add too much fish sauce as it can get too salty. Serve in a small bowl with sticky rice.

For the sticky rice, put rice in a pan, cover with water and soak for at least 3 hours (or overnight is possible). Drain and rinse thoroughly. Line the perforated part of a steamer with a double thickness of muslin or cheesecloth and turn the rice into it. Heat the water in the bottom of the steamer to boiling and steam the rice over a moderate heat for 30 minutes.

Check out our recipe for Pad Ki Mow spicy pork noodles with lime leaves