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Red Curry Pork and Rice Cake Stir-Fry

4.8

(10)

Red Curry Pork with Rice Cakes
Photograph by Isa Zapata, Food Styling by Emilie Fosnocht, Prop Styling by Emma Ringness

If you’ve ever felt daunted by stir-fry prep, this approach is for you. Though a few items still need a chop, the rice cakes give you a built-in starchy side and a sauce (really just curry paste thinned with water to cook the rice cakes) all in one pan. The combination of ginger, garlic, and fish sauce with red curry paste creates a flavorful base that coats the ground pork and chewy rice cakes. Substitute with any ground meat like beef, turkey, or chicken to switch things up. And if you’re in an especially spicy mood, dial up the heat by using the full curry paste can.

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What you’ll need

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 servings

Ingredients

1

lb. sliced Korean rice cakes

1

Tbsp. vegetable oil

1

lb. ground pork

3

scallions, white and pale green and dark green parts separated, thinly sliced

1

2" piece ginger, peeled, finely chopped

5

garlic cloves, finely chopped

¼

cup red curry paste (preferably Maesri)

3

medium red and/or yellow bell peppers, cut into 1" pieces

1

Tbsp. fish sauce

1

Tbsp. unseasoned rice vinegar

1

tsp. honey

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 5

    Divide stir-fry among shallow bowls. Top with 3 dark green scallion tops, thinly sliced.

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Reviews (10)

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  • What could you substitute for the Korean rice noodles as a starchy element?

    • Anonymous

    • Los Angeles, CA

    • 7/17/2023

  • This was magnificent. My 16-year old went back for more until it was gone. I had a small bowl to start and then had to take a work call. When I came back, my family heroically said "We didn't eat what was left in your bowl, but if you don't want it we will." I wanted it (and wished it was more). Made exactly as written.

    • Anonymous

    • Decatur, GA

    • 7/21/2023

  • I have another recipe that uses sambal olek, but this red curry paste version is delicious! To the person asking about a substitute for the Korean rice cakes, I suppose you could use a wide rice noodle, however the Korean rice cakes are really fun, chewy and delicious.

    • Valerie

    • Victoria, BC, Canada

    • 7/25/2023

  • Used ground beef and still turned out delicious! It is pretty spicy but maybe because I had to use a different type of curry paste. So flavorful though and the rice cakes make it!! Will definitely be making again.

    • Ashley

    • Los Angeles

    • 8/5/2023

  • Delicious! I substituted savoy cabbage for the bell peppers and it was a big hit! Great for leftovers as it reheats beautifully.

    • Anonymous

    • 10/7/2023

  • Make sure you check your package of rice cakes for soaking instructions. I found mine were still raw in the middle following the timing in this recipe. I noticed that the bag from Trader Joe's said to soak in warm water for 20 minute prior to cooking, so will be trying that next time.

    • Anonymous

    • Madison, WI

    • 2/15/2024

  • Having to sign in and obtain a link to this site every time I want to view/make a recipe is beyond annoying. Who thought this would be a good way to attract subscribers??

    • Anonymous

    • NYC

    • 2/15/2024