A spicy, flavorful, healthy Thai-inspired dish… Thai Fried Ground Pork with Angel Hair combines Thai red curry paste with ground pork, tomatoes, shallots, cilantro, and some pantry staples in an economical and tasty dish perfect for a couple or a crowd!
Driving to Gila a little too fast, heading away from town, Turning around the bend, seeing the folded, brown hills come in view – My heart rushes to greet them. And suddenly – I’m writing.
~~ Elise Stuart, Beyond (Silver City’s Poet Laureate)
Food is one of life’s greatest pleasures, and our enjoyment of food is never greater than when we embark on a family adventure.
Last week, we were blessed with a visit from my sister Corinne, and niece Jaime. All of our local “kids” were able to get time off from work, and we headed to Silver City, New Mexico… at the foot of the Gila Wilderness.
All 10 of us shared a charming 100 year-old adobe in downtown Silver City. Cooking together, and enjoying meals together, is always a highlight of our trips! This one was no exception.
After a gorgeous day hiking in the Gila Riparian Preserve and the Arenas Valley, we gathered in and around the narrow galley kitchen to prepare one our family’s favorite dishes – Thai Spicy Fried Ground Pork with Angel Hair.
This simple Thai-inspired dish is a favorite when cooking for a crowd – it’s inexpensive, tasty, and leftover sauce freezes beautifully for another meal. The sauce is served over angel hair pasta, and is garnished with more chopped cilantro and lime wedges. I have experimented with traditional Thai rice noodles, and we always go back to the angel hair…
Our favorite side dish with this is a quick, spicy cucumber pickle. We enjoy this flavorful dish with a spicy and off-dry white wine with low acidity such as a gewurtztraminer. It really can be ready in 30 minutes. 🙂 I hope that you will give it a try!
- 1 Tbsp oil
- 3 cloves garlic, minced
- 3 shallots or 1 small red onion, minced
- 2" piece fresh ginger, grated
- 1 pound ground pork
- 2 Tbsp fish sauce
- 1 Tbsp soy sauce
- 2 Tbsp red curry paste (such as Mae Ploy or Thai Kitchen)*
- 4 kaffir lime leaves (or 1 lime zested and juiced)*
- 1 can diced tomatoes and their juice
- 1/2 cup cilantro, chopped
- 8 ounces angel hair pasta (I use Barilla Plus for the additional protein)*
- Heat oil in wok.
- Add garlic, shallot or red onion, and ginger. Stir-fry for 2 minutes.
- Add pork and fry until browned.
- Add fish sauce, soy sauce, red curry paste, and lime leaves or juice and zest. Cook 1 - 2 minutes.
- Meanwhile, cook pasta (according to package instructions.)
- Add tomatoes and their juice, and cook 5 - 6 minutes.
- Add chopped cilantro, and stir to combine.
- Serve sauce over pasta with additional chopped cilantro to garnish.
* Curry paste adds unique flavor, but also adds heat to the dish. You may wish to start with 1 tablespoon, and taste before adding the additional tablespoon.
* Kaffir lime leaves can be difficult to find. If using them, remove from the wok prior to serving. Lime zest and juice make an excellent substitute.
* Barilla Plus pasta is my "go to" choice because of the added protein. However, you can substitute your preferred brand.
Amount Per Serving: Calories: 515 Total Fat: 22g Carbohydrates: 51g Protein: 29g