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Thai Galloping Horses (Mar Hor)


  • Heat a good slurp of vegie oil in a wok (or large heavy-bottomed pan) and briefly cook the garlic and small chillies.
  • Add the pork to the wok and cook until sealed, mashing and stirring as you do so. Then add the nuts, sugar and fish sauce. Mix well and add 4 finely chopped spring onions with the tomatoes and ¼ cup stock. Toss and cook until thick and fragrant, adding a little more stock as you do so, stirring and mashing now and again. When ready, stir though 2 tbsp chopped coriander.
  • Combine the long red chilli with a good handful of coriander leaves and the shredded spring onions.
  • To serve, arrange 6 pineapple rings down the centre of a large plate and spoon a mound of the mince on top of each one. Then scatter the chilli and herb mixture over the top.


  • vegetable oil
  • 3-4 plump garlic cloves, finely chopped
  • 3 small red chillies, finely chopped (seeded if you  like)
  • 250 gm minced pork
  • 3 tbsp pine nuts or peanuts, toasted & then roughly chopped
  • 2-3 heaped tbsp shaved palm (or soft brown) sugar
  • 2-3 tbsp Asian fish sauce
  • 6 spring (green) onions
  • 6 cherry tomatoes, quartered
  • chicken stock
  • 1 bunch fresh coriander
  • 1 long red chilli, finely sliced
  • 1 small ripe pineapple, cut into rings

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm