![\"\"](\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/06\/Charne_Wylie_Pretoria-290x400.jpg\")
<\/p>\nCapsicum Culinary Studio has tasked its chef lecturers to come up with delicious dishes for the whole family to enjoy during the current lockdown.<\/p>\n
Chef Charne Wylie from the school’s Pretoria campus shares two of her favourite Thai recipes \u2013 Thai fried rice and red pork curry.<\/p>\n
Wylie says she loves the salty, sour, sweet and spicy flavours of Thailand and that these two recipes are real crowd pleasers.<\/p>\n
<\/p>\n
Chef Charne Wylie<\/em><\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 450g pork fillet Method:<\/strong><\/p>\n \u2022 Cut the pork into thin slices and set aside Ingredients:<\/strong><\/p>\n Enough long grain white rice to fill a 400 ml measuring jug Method:<\/strong><\/p>\n \u2022 At least 2 hours before, or the night before, cook the rice Capsicum Culinary Studio has tasked its chef lecturers to come up with delicious dishes for the whole family to enjoy during the current lockdown. Chef Charne Wylie from the school’s Pretoria campus shares two of her favourite Thai recipes \u2013 Thai fried rice and red pork curry. Wylie says she loves the salty, sour, sweet […]<\/p>\n","protected":false},"author":91,"featured_media":4501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[573],"tags":[],"class_list":{"0":"post-4499","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"yoast_head":"\nGaeng Phed Moo (Red Pork Curry)<\/strong><\/h4>\n
\n11\/2 tbsp oil
\n2 tbsp Thai Red Curry Paste
\n3 tbsp ginger, finely shredded
\n1 tsp ground turmeric
\n2 tbsp garlic, finely sliced
\n400ml coconut milk
\n2 tbsp fish sauce
\n4 lime leaves (or 1 tbsp finely shredded lime zest)
\n2 tsp sugar
\nA handful of basil leaves<\/p>\n
\n\u2022 Heat a wok, and add the oil
\n\u2022 Add the curry paste and fry for 30 seconds
\n\u2022 Add the pork slices and stir-fry for 1 minute until the pork is coated with the curry paste
\n\u2022 Remove the pork with a slotted spoon and set aside
\n\u2022 Add the ginger, turmeric and garlic and stir-fry for 10 seconds
\n\u2022 Stir in the coconut milk, fish sauce, lime leaves and sugar and bring to the boil
\n\u2022 Simmer for 5 minutes
\n\u2022 Return the pork to the wok and simmer for 3 minutes until cooked through
\n\u2022 Toss in the basil and serve at once<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/06\/Red_Pork_Curry-400x267.jpg\")
<\/p>\nKhao Phad Ruam Mit (Thai Fried Rice)<\/strong><\/h4>\n
\n2 eggs
\n2 tsp sesame oil
\n\u00bd tsp salt
\n225g chicken breasts, skinless
\n2 tbsp oil
\n2 tbsp garlic, coarsely crushed
\n1 small onion, finely chopped
\n\u00bd tsp freshly ground black pepper
\n3 tbsp fish sauce
\n3 tbsp spring onions, finely chopped
\n3 tbsp coriander, finely chopped
\n2 small red chillies, seeded and chopped
\nTo garnish: lime wedges
\n4 fried eggs (optional)<\/p>\n
\n\u2022 Spread it in a tray and allow it to cool thoroughly, refrigerate
\n\u2022 Beat the eggs with the sesame oil and salt, and set aside
\n\u2022 Cut the chicken into 1cm dice
\n\u2022 Heat a wok and add the oil
\n\u2022 When it is very hot, add the garlic, onion, and black pepper and stir-fry for 2 minutes
\n\u2022 Add chicken and stir-fry for another 2 minutes
\n\u2022 Add the cold cooked rice and stir-fry for 3 minutes
\n\u2022 Add the fish sauce, spring onions, coriander and chillies
\n\u2022 Finally, add the egg mixture and continue to stir-fry for another minute
\n\u2022 Turn onto a platter and garnish with the lime wedges and fried eggs (if using)<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/06\/Thai_Fried_Rice-310x400.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"