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 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
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 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.
JUNGLE CURRY WITH PORK AND THAI EGGPLANT
Steps:
- Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
- Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.
- Serve topped with remaining basil.
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 & 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
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