Thai Red Pork Curry With Corn And Peas Recipes

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.

Steps:

• Heat oil in wok, add curry paste and stir fry for one minute.
• Add pork, stir fry until lightly browned.
• Add coconut milk and one cup water, bring to the boil.
• Simmer for 15 minutes.
• Add corn and peas to wok, cook for 5 minutes.
• Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
• Serve with steamed rice.

Steps:

• In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle.
• Add the curry paste, sugar and fish sauce, cook for 3 minutes.
• Add the pork and stir fry for 6 minutes.
• Add the coconut milk and simmer for 5 minutes.
• Add the aubergine and lemon grass, cook for 5 minutes.
• Serve with rice or noodles and garnish with the sliced chilie.

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
• Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
• Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
• Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.