THAI PORK CURRY
Make and share this Thai Pork Curry recipe from Food.com.
Provided by sassee1
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
- Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.
THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
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SLOW COOKER COCONUT PORK CURRY RECIPE - GRACE PARISI
From foodandwine.com
4/5 Total Time 4 hrs 40 minsAuthor Grace Parisi
- In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.
- Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape the mixture into the slow cooker. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions.
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- Heat canola oil in a large heavy frying pan. Season the pork with salt & pepper. Add pork to skillet and brown over high heat, about 7 minutes. Transfer the pork to the Instant Pot, or similar appliance.
- Add in the onion, garlic, peppers, ginger, curry, cumin, and turmeric to pan and stir it all together. Then add the tomatoes, coconut milk and chicken broth, stirring well. Cover and cook on “Soup and Stews” setting (according to your Instant Pot or similar appliance) for 30 minutes. Serve over rice and garnish with fresh cilantro.
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- Toss cabbage with a pinch of salt in a medium bowl, then massage with your hands until slightly softened, about 1 minute. Set aside.
- Heat oil in a large saucepan over medium-high. Add pork and cook, undisturbed, until browned, about 2 minutes. Break up pork with a spoon or spatula and continue to cook, tossing and breaking up as much as possible, until browned all over but still pink in places, about 2 minutes more. Add onion, season with salt, and cook, stirring occasionally, until softened, about 3 minutes.
- Reduce heat to medium. Add ginger, chile, garlic, and turmeric and cook, stirring often and reducing heat if bottom of pan gets very dark, until vegetables are softened and fragrant, 4–5 minutes. Add coconut milk and ¼ cup water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt.
- Divide rice and reserved salted cabbage among plates. Top rice with curry and lime wedges, then dollop with yogurt. Sprinkle with coconut flakes and cilantro.
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