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.
STIR-FRIED PORK WITH GREEN BEANS & BABY CORN
This is a very tasty dish that I adapted from a cookbook called Thai Cooking & More. It's a family favourite and easy to do after a long day at work. We serve it over rice. When using sherry, I always use the real thing from the liquor store - never the stuff you can get at the local market. Keeps forever and is used in a lot of the asian recipes.
Provided by Debi9400
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Slice pork across grain into thin slices into 3/4 inch strips.
- Combine 2 tsp cornstarch, soy sauce, dry sherry, and sesame oil. Mi wella nd pour into a large ziplock bag. Add pork and toss to coat. Seat aside to marinate for 30 minutes. Combine remaining 1 Tbsp cornstarch and 1/3 cup water in small cup; set aside.
- Heat 1 Tbsp peanut oil in wok or large skillet over high heat. Add beans; stir-fry about 4 minutes. Add remaining 2 Tbsp water; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until crisp-tender. Remove beans from wok and set aside.
- Heat remaining 1 Tbsp peanut oil in wok over high heat. Add garlic and ginger and pork along with marinade. Stir fry about 3 minutes or until meat is no longer pink in the center. Add black bean sauce and hot chili paste; stir fry 2 minutes.
- Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.
Nutrition Facts : Calories 401.2, Fat 15.5, SaturatedFat 3.7, Cholesterol 74.8, Sodium 363.9, Carbohydrate 37.7, Fiber 6.8, Sugar 5, Protein 29.3
THAI PORK AND BABY CORN STIR FRY
This is a great quick recipe that you can just throw together and tastes wonderful. The amounts listed below I served for 2 people but I made no rice to go with it and it was perfect amount, apart from the fact there was a little to much corn for 2, it would be fine for three. If you prefer to serve it over rice it would feed 3. If you wish to do this for 4 I would up the pork amount to 750g and keep the other ingredients the same.
Provided by The Flying Chef
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.
- Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.
- Add capsicum and corn and stir-fry about 4 Min's, add spinach and basil, stir-fry tossing until leaves are just wilted.
Nutrition Facts : Calories 975.5, Fat 49.7, SaturatedFat 21.6, Cholesterol 210, Sodium 717.1, Carbohydrate 57.4, Fiber 4.6, Sugar 45.1, Protein 74.8
PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)
Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.
Provided by Gingi Sheppard
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
- Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g
PORK AND BOK CHOY STIR FRY
I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.
Provided by Parsley
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
- Add bok choy to skillet and stir-fry until bok choy is wilted.
- Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
- Serve with rice or noodles.
THAI PORK STIR FRY
I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.
Provided by Deepfreeze-27
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
- Add pork, cook for 3 minutes or until no longer pink.
- Add chicken broth, fish sauce, peanuts and brown sugar.
- Add rice noodles, broken in half (submerge in liquid).
- Cover and cook over low heat for 6 minutes.
- Stir in cornstarch mixed with water; cook until thickened.
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