Khao Pad

Thai fried rice stir-fried in a scorching wok with egg, jasmine rice, spring onion, and fish sauce.

Ingredients

• 1 kg pork shoulder
• 300g jasmine rice
• 2 tsp sliced shallots
• 1 1/2 tsp white pepper
• 3 tbsp coconut oil
• 1 cup Thai bird's eye chilies, sliced
• a handful of fresh Thai basil, chopped
• a generous spoonful of tamarind paste
• 400ml tamarind water

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and palm sugar, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and torn kaffir lime leaves over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the dried shrimp and Thai bird's eye chilies, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the coconut milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the fish sauce, taste, and adjust the seasoning with salt and pepper as needed.

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