Thai Coconut Pork Curry Food

THAI PORK CURRY

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

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.

THAI RED CURRY PORK

Steps:

• In a large mixing bowl combine water, oil, cornstarch and salt. Add the sliced pork shoulder to the bowl and mix well. Cover and marinate for at least 2 hours or overnight.
• In a medium bowl, stir together water, lime juice and salt. Add eggplant chunks to the bowl and soak to prevent the eggplant from turning brown. Set aside. Drain and rinse before cooking.
• In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes. Add the red curry paste, brown sugar, pork, and squash and stir to mix. Reduce the heat to medium-low and simmer, stirring often, for approximately 5 minutes. Add the thin coconut milk and continue cooking, stirring for 15 minutes.
• Add the eggplant and cook, stirring constantly to fully submerge the eggplant to prevent from discolouring. Add the chiles, Thai basil leaves, lime leaves and fish sauce. Mix well and cook for another minute. Season to taste then remove from the heat.
• Serve Thai Red Pork Curry with steamed rice.

THAI COCONUT CURRY

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.

THAI YELLOW PORK CURRY

Steps:

• Heat the oil in a large pan and cook the onions and garlic for 2 minutes.
• Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.
• Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
• Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
• Stir in the soy sauce, fish sauce and basil leaves.
• Serve with plain rice and lime wedges for squeezing over.