Home Uncategorised Taste the flavours of Thailand in your own home

Taste the flavours of Thailand in your own home

Capsicum Culinary Studio – South Africa’s largest chef school – has tasked its chef lecturers to come up with delicious dishes for the whole family to enjoy during the current lockdown.

This week Chef Charne Wylie from the school’s Pretoria campus shares two of her favourite Thai recipes – Thai fried rice and red pork curry.

Wylie says she loves the salty, sour, sweet and spicy flavours of Thailand.

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Gaeng Phed Moo (Red Pork Curry)


450g pork fillet

11/2 tbsp oil

2 tbsp Thai Red Curry Paste

3 tbsp ginger, finely shredded

1 tsp ground turmeric

2 tbsp garlic, finely sliced

400ml coconut milk

2 tbsp fish sauce

4 lime leaves (or 1 tbsp finely shredded lime zest)

2 tsp sugar

a handful of basil leaves



  • Cut the pork into thin slices and set aside
  • Heat a wok, and add the oil
  • Add the curry paste and fry for 30 seconds
  • Add the pork slices and stir-fry for 1 minute until the pork is coated with the curry paste
  • Remove the pork with a slotted spoon and set aside
  • Add the ginger, turmeric and garlic and stir-fry for 10 seconds
  • Stir in the coconut milk, fish sauce, lime leaves and sugar and bring to the boil
  • Simmer for 5 minutes
  • Return the pork to the wok and simmer for 3 minutes until cooked through
  • Toss in the basil and serve at once

Khao Phad Ruam Mit (Thai Fried Rice)


Enough long grain white rice to fill a 400 ml measuring jug

2 eggs

2 tsp sesame oil

½ tsp salt

225g chicken breasts, skinless

2 tbsp oil

2 tbsp garlic, coarsely crushed

1 small onion, finely chopped

½ tsp freshly ground black pepper

3 tbsp fish sauce

3 tbsp spring onions, finely chopped

3 tbsp coriander, finely chopped

2 small red chillies, seeded and chopped

To garnish: lime wedges

4 fried eggs (optional)



  • At least 2 hours before, or the night before, cook the rice
  • Spread it in a tray and allow it to cool thoroughly, refrigerate
  • Beat the eggs with the sesame oil and salt, and set aside
  • Cut the chicken into 1cm dice
  • Heat a wok and add the oil
  • When it is very hot, add the garlic, onion, and black pepper and stir-fry for 2 minutes
  • Add chicken and stir-fry for another 2 minutes
  • Add the cold cooked rice and stir-fry for 3 minutes
  • Add the fish sauce, spring onions, coriander and chillies
  • Finally, add the egg mixture and continue to stir-fry for another minute
  • Turn onto a platter and garnish with the lime wedges and fried eggs (if using)
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