Main Dishesbonappetit4.7
Red Curry Pork and Rice Cake Stir-Fry
Spice up your weeknight stir-fry game with tender ground meat, chewy rice cakes, and crunchy bell peppers in a bold red curry sauce.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●wooden spoon
- ●pan
📝 Preparation Steps
1
Place 1 lb. sliced Korean rice cakes in a medium bowl; pour in cold water to cover. Let sit ⏱️ 10 minutes. Drain, reserving 1 cup rice cake soaking liquid.
. sliced Korean rice cakes1 lb
2
Heat 1 Tbsp. vegetable oil in a large skillet with a lid over medium-high. Cook 1 lb. ground pork, undisturbed, until browned underneath, about ⏱️ 5 minutes. Break up meat with a wooden spoon and continue to cook, stirring and breaking up into large pieces, until browned all over but still pink in places, about ⏱️ 2 minutes more.
. vegetable oil1 Tbsp. ground pork1 lb
3
Add 3 scallions, white and pale green parts thinly sliced, one 2" piece ginger, peeled, finely chopped, and 5 garlic cloves, finely chopped; cook, stirring, until softened, about ⏱️ 2 minutes. Add ¼ cup red curry paste and cook, stirring, until paste is fragrant and slightly darkened and beginning to stick to bottom of pan, about ⏱️ 3 minutes. Add 3 medium red and/or yellow bell peppers, cut into 1" pieces, and stir to coat.
2" piece ginger, peeled, finely chopped1medium red and/or yellow bell peppers, cut into 1" pieces3
4
Stir in 1 Tbsp. fish sauce, 1 Tbsp. unseasoned rice vinegar, and 1 tsp. honey, scraping up any browned bits. Add rice cakes, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and reserved rice cake soaking liquid; stir to combine. Bring to a simmer, cover, and cook, stirring occasionally, until rice cakes are softened, about ⏱️ 5 minutes. Uncover and cook, stirring, until sauce is thickened, about ⏱️ 2 minutes. Remove from heat. Taste and season with more salt if needed.
. fish sauce1 Tbsp. unseasoned rice vinegar1 Tbsp. honey1 tsp
5
Divide stir-fry among shallow bowls. Top with 3 dark green scallion tops, thinly sliced.
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