Moo Choo Chee (Very Spicy) Recipe

Name: Moo Choo Chee (Very Spicy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 12 red onions, Chopped into Slivers; 2 garlic cloves, Pressed; 5 thai green chili peppers, halved; 2 limes, leaves Finely Chopped; 2 stalks lemongrass (Trim for middle 5 inches of each stalk); 14 ounces red curry paste; 3 cups water; 2 tablespoons soy sauce; 1 cup orange blossom honey; 1 teaspoon thai chili sauce; 3 lbs pork loin roast (2 Standard Roasts); 1 large apple (the sweeter the better, recommend Fuji)

Servings: persons

2 tablespoons vegetable oil
1 12 red onions, Chopped into Slivers
2 garlic cloves, Pressed
5 thai green chili peppers, halved
2 limes, leaves Finely Chopped
2 stalks lemongrass (Trim for middle 5 inches of each stalk)
14 ounces red curry paste
3 cups water
2 tablespoons soy sauce
1 cup orange blossom honey
1 teaspoon thai chili sauce
3 lbs pork loin roast (2 Standard Roasts)
1 large apple (the sweeter the better, recommend Fuji)

1
Saute the onion, garlic, chilis, lime leaves, and lemongrass in vegetable oil over medium-heat, stirring occasionally, until onions look clear (15 / Minutes).
2
Pre-Heat Oven to 300 Degrees.
3
Add curry paste, 2 cups water, soy sauce, thai chili sauce, and honey to pan.
4
Stir entire mixture to an even thickness.
5
Bring to a low boil.
6
Stir in additional cup water to desired thickness.
7
Again, bring to a low boil.
8
Immediately reduce heat and simmer, uncovered, for 15 additional minutes.
9
Your curry should have the consistency of a thick pasta sauce.
10
While your curry is simmering, cut the pork loin roasts into 12-16 medallions (6-8 per roast).
11
Set medallions aside.
12
Once your curry is at the right thickness, pour it into into a 9x14x2 baking pan until it's half full.
13
Add pork loin medallions to curry pan in two rows, being sure to get the curry sauce between each medallion.
14
Then place thin slices of apple between each medallion.
15
If you have left-over apple slices, stick them down into the curry along the edges of the pan.
16
Add remaining curry to pan until pork is 90% covered.
17
Cover the baking pan with aluminum foil, and then place that pan on a baking sheet (also covered with aluminum foil).
18
Place in oven.
19
The baking sheet will catch any boil-over from the baking pan.
20
Place both pans in oven and bake at 300 Degrees for 3 Hours.
21
Serve over rice.
22
Recommended Side: Steamed Sugarsnap Peas, Pear Salad.
23
Recommended Wine: Malbec.

1088

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 12 red onions, Chopped into Slivers, 2 garlic cloves, Pressed, 5 thai green chili peppers, halved, and more.

Yes, Moo Choo Chee (Very Spicy) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moo Choo Chee (Very Spicy)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions