Thai Green Curry Paste With Pork And Chinese Okra Recipes

REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)

This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.

Provided by Wiley

Categories Side Dish Sauces and Condiments Recipes

Time 30m

Yield 36

Number Of Ingredients 14

Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan) image

Steps:

Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.7 g, Sodium 198.7 mg, Sugar 0.4 g

Ingredients

1 cup chopped Thai chile peppers
3 shallots, chopped
2 cilantro roots, peeled and chopped
1 head garlic, peeled and chopped
2 ½ ounces fresh Thai basil leaves, chopped
2 stalks lemongrass, sliced
2 tablespoons peeled and chopped galangal
2 tablespoons grated kaffir lime zest
2 tablespoons fermented shrimp paste
2 tablespoons freshly toasted cumin seeds
2 tablespoons peeled and chopped fresh turmeric root
1 tablespoon toasted coriander seeds
1 tablespoon salt
1 tablespoon ground white pepper

AUTHENTIC THAI GREEN CURRY

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Provided by Toi

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 4

Number Of Ingredients 11

Authentic Thai Green Curry image

Steps:

Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g

Ingredients

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

THAI GREEN CURRY PASTE

This is another from Keo's Thai Cuisine. Green curry paste is the hottest of the Thai curries. The shrimp paste is optional, so it can be served to those allergic to shellfish or kosher. If you use the salt and not the fish sauce, it becomes vegetarian. Do try to find the Thai gingers, called Kha and kra-chai, the greater and lesser gingers, as the usual stuff will not give you the same results. These and the kaffir lime leaves can be found frozen in your Asian market. And if you choose to de-seed the chilies for a milder paste, be sure to wear gloves to handle them. DH did not the first time he made this and the next day, had no feeling in his hands. He figured out what had happened when he touched his eye.

Provided by OliveLover

Categories Thai

Time 20m

Yield 2 cups

Number Of Ingredients 14

Thai Green Curry Paste image

Steps:

Combine all the ingredients in a food processor and process until smooth. If a mortar and pestle is used, then add oil after all the other ingredients are ground. Refrigerate in a glass container. Paste keeps well for several months.
We have also found the paste freezes well, and keep for several years, in vacuum sealed bags. Put the paste into the bag, let it chill a little in the fridge and then seal the bag. When we need it, we pop the bag briefly in the microwave or let it sit on the counter for a few minutes, open the bag, chop out the amount we need and reseal the bag.

Nutrition Facts : Calories 326.8, Fat 14.8, SaturatedFat 1.9, Sodium 376.9, Carbohydrate 48.3, Fiber 6.2, Sugar 23.9, Protein 8.5

Ingredients

15 -20 fresh small thai green chili peppers
4 stalks fresh lemongrass, coarsely chopped
3 shallots, thinly sliced
1 garlic clove
1 tablespoon coarsely chopped ginger (Thai ginger, kha, greater ginger)
1 tablespoon coarsely chopped ginger (kra-chai, lesser ginger)
5 kaffir lime leaves, chopped
1/2 teaspoon chopped kaffir lime rind (can use regular or key lime rind)
1/2 teaspoon ground coriander
1/2 teaspoon ground caraway seed
1/2-1 tablespoon fish sauce or 1 teaspoon salt
1 tablespoon sugar (we use brown)
1/4 teaspoon shrimp paste (optional)
2 tablespoons oil

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

Thai Pork Curry image

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.

Ingredients

1 tablespoon peanut oil
2 tablespoons red curry paste
1/2 lb pork tenderloin, sliced thin stick in freezer for awhile to do this
1 can coconut milk
1 lime, grate the zest,keep the juice
2 tablespoons grated fresh ginger
2 tablespoons Thai fish sauce
1 teaspoon sugar
2 serrano peppers, seeded and sliced thin
1 habanero pepper, same thing
1 (14 ounce) can cut baby corn
3 cloves garlic, chopped fine
1/4 cup basil leaves, chopped
1/4 cup cilantro leaf, and stems chopped

THAI GREEN CURRY PASTE

Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or lime leaves

Provided by Anna Glover

Time 10m

Yield Makes 100g (approx)

Number Of Ingredients 11

Thai green curry paste image

Steps:

Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.

Nutrition Facts : Calories 25 calories, Fat 2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.07 milligram of sodium

Ingredients

1 lemongrass stalk, tough outer leaves discarded, finely chopped
1 lime, juiced
1 tsp ground coriander
4-6 green chillies , deseeded if you prefer less heat, chopped
4 garlic cloves , chopped
thumb-sized piece of galangal , peeled and chopped
3 small shallots , peeled and chopped
3 lime leaves, finely shredded
½ small bunch of coriander , finely chopped
1 tsp shrimp paste
3 tbsp vegetable oil

THAI GREEN CURRY PASTE

The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.

Provided by English_Rose

Categories Thai

Time 20m

Yield 14-16 tablespoons

Number Of Ingredients 15

Thai Green Curry Paste image

Steps:

Using a blender or processor, blend all the ingredients to a smooth paste.
Transfer the paste into a bowl, cover and chill until required.

Ingredients

10 -12 green chilies, deseeded and finely chopped
2 fresh lemongrass, stalks trimmed and outer layer removed, finely chopped
2 inches fresh gingerroot, peeled and finely grated
6 garlic cloves, finely chopped
4 shallots, finely chopped
4 kaffir lime leaves
1 teaspoon shrimp paste (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 cup fresh cilantro, 1 large handful
1/4 cup fresh basil, 1 handful
2 tablespoons olive oil
2 limes, juice and zest of
1/2 teaspoon fresh ground black pepper

GREEN PORK CURRY

I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy.

Provided by SeanS

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Green Pork Curry image

Steps:

In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
Add curry paste and cook 2 minutes.
Add sliced pork and stir fry 4 minutes.
Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
Simmer for 10 minutes, stirring occasionally.
Taste and adjust seasoning with more fish sauce or sugar.
Slice remaining lime leaves into very thin strips.
Add lime leaves and basil.
Serve over jasmine rice.

Ingredients

1 lb pork shoulder or 1 lb pork loin, thinly sliced
2 (14 ounce) cans coconut milk
1/4 cup green curry paste (small cans sold at thai or asian markets)
3 Japanese eggplants, 1/2 inch cubes
2 tablespoons fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
1/2 teaspoon salt
10 kaffir lime leaves (sold at asian markets)
1/2 cup Thai holy basil or 1/2 cup other fresh basil leaf
1 red bell pepper, thinly sliced

More about "thai green curry paste with pork and chinese okra recipes"

THAI GREEN CURRY | RECIPETIN EATS

Web Feb 15, 2019 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR (Note 1) 1 quantity homemade green curry …
From recipetineats.com
5/5 (167)
Total Time 35 mins
Category Mains
Calories 352 per serving

Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!

Thai Green Curry Paste With Pork And Chinese Okra Recipes

REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)

AUTHENTIC THAI GREEN CURRY

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

THAI GREEN CURRY PASTE

THAI PORK CURRY

Make and share this Thai Pork Curry recipe from Food.com.

THAI GREEN CURRY PASTE

Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or lime leaves

THAI GREEN CURRY PASTE

The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.

GREEN PORK CURRY

I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy.

More about "thai green curry paste with pork and chinese okra recipes"

THAI GREEN CURRY | RECIPETIN EATS

THAI GREEN CURRY STIR-FRIED OKRA RECIPE

THAI GREEN CURRY PASTE RECIPE | RECIPETIN EATS

THAI GREEN CURRY PORK TENDERLOIN | SEASONS …

PRIK GAENG KHIAO WAAN (THAI GREEN CURRY …

OUR 9 BEST THAI GREEN CURRY RECIPES

THAI GREEN CURRY WITH PORK RECIPE (GAENG …

THAI GREEN CURRY PASTE RECIPE - THE SPRUCE …

THAI OKRA RECIPE RECIPES ALL YOU NEED IS FOOD

THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA

SUMMER VEGETABLE THAI GREEN CURRY - OKONOMI KITCHEN

THAI GREEN CURRY PASTE RECIPE - BBC FOOD

THAI GREEN CURRY PASTE RECIPE ( NAM PRIK GAENG KHIAW WAAN )

GAENG KHIAO WAAN GAI (THAI GREEN CURRY WITH CHICKEN) RECIPE

THAI GREEN PORK MEDALLION CURRY RECIPE | LOVE PORK

HOMEMADE AUTHENTIC THAI GREEN CURRY PASTE RECIPE + VIDEO

KHUA KLING MOO (SOUTHERN THAI DRY CURRY PORK) - THAT SPICY CHICK

RED CURRY PASTE RECIPE - NYT COOKING

You'll also love

Related Search