EASY THAI PEANUT PORK STIR FRY
Juicy, tender pork tenderloin along with crunchy veggies combine with an easy homemade peanut sauce to create this delicious Thai inspired stir fry.
Provided by Lisa Hitzeman
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper.
- Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro.
- Heat oil in a wok or large skillet over high heat until oil is very hot.
- Add pork and stir fry in batches without crowding the pan. Cook until pork is starting to brown around the edges, being careful not to over cook. It will take about 2-3 minutes per batch.
- Remove pork from the pan and set aside.
- Add green onions, stir fry for 1 minute.
- Add red peppers and stir fry for 1 minute.
- Add garlic and stir fry for another 30 seconds.
- Add water chestnuts and cook for an additional 30 seconds.
- Add pork to to the mixture.
- Pour sauce over mixture and toss to coat. Cook for another minute until sauce is heated through.
- Serve over hot cauliflower rice.
- Garnish with green onions, cilantro, lime slices and chopped peanuts, if desired.
Nutrition Facts : Calories 393 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 938 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
THAI STYLE PORK LOIN WITH PEANUT SAUCE RECIPE CARD
Here is a really easy recipe for Thai style pork tenderloin with peanut sauce. The sauce has a really nice flavor with garlic, coconut milk, soy, ginger and cilantro. Make this a meal or serve as an appetizer.
Provided by Analida Braeger
Categories Main dish
Time 6h40m
Number Of Ingredients 13
Steps:
- Place pork loin in a large Ziploc bag.
- In a bowl mix together the garlic, mustard, soy sauce, orange juice, salt and pepper. Pour over the pork and allow to marinate about 6-8 hours.
- Preheat oven to 350°F
- Place pork loin in glass baking dish with marinade. Cook until internal temperature is 150°F. (about 25 minutes). Baste pork loin using a turkey baster about every 10 minutes. Remove from oven.
- Cover and allow to rest for about 5-10 minutes.
- In a small saucepan on low heat mix all sauce ingredients. Stir with a wooden spoon until all ingredients are well integrated. Continue to stir for about 5 minutes until the consistency is smooth. Transfer to a small bowl and serve over sliced pork loin. Garnish with green onion.
Nutrition Facts : Calories 328 kcal, Carbohydrate 6 g, Protein 37 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 89 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PORK SATAY WITH THAI SPICES AND PEANUT SAUCE
Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Provided by David Tanis
Categories finger foods, appetizer
Time 45m
Yield 12 small skewers
Number Of Ingredients 30
Steps:
- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
THAI PORK WITH PEANUT SAUCE
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.
Provided by JDOERINGPA
Categories World Cuisine Recipes Asian Thai
Time 17m
Yield 4
Number Of Ingredients 16
Steps:
- On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
- Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
- While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
- Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g
PEANUT NOODLES WITH PORK
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
- Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
- Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.
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
PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
CROCK POT THAI PORK WITH PEANUT SAUCE
This Crock Pot Thai Pork with Peanut Sauce is a tried and true favorite of a reader!
Provided by Cris
Categories Main
Time 8h
Number Of Ingredients 8
Steps:
- Spray your slow cooker with cooking spray.
- Put your pork, bell peppers, teriyaki sauce, rice vinegar, red bell pepper flakes and garlic in crock pot.
- Cover and cook on low up to 8 hrs, until pork is fork tender.
- Take your pork out of your crock pot and coarsely chop.
- Add your peanut butter to liquid in your crock pot and stir well to dissolve your peanut butter to make the sauce.
- Put your chopped pork back in your crock pot and toss until your meat is coated.
- Serve in shallow bowls over hot rice.
- Sprinkle with green onions and peanuts.
- Pass lime wedges.
THAI-STYLE PEANUT PORK
My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.
Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
THAI PORK SATAY WITH PEANUT DIPPING SAUCE
Thai Pork Satay is one of the most favored street foods in Thailand! Bits of pork marinated in a mix of garlic, ginger, soy sauce, and sugar along with whatever the cook decides to add to create a sweet and savory flavor. The marinated pork is threaded on skewers and grilled over hot coals. Street vendors usually serve these grilled pork satay skewers with sticky rice and a dipping sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 23m
Number Of Ingredients 12
Steps:
- In a small dish, combine the marinade ingredients and stir to combine.
- Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
- Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
- Prepare your grill with enough coals to maintain a medium-heat.
- When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
- Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .
Nutrition Facts : Calories 261 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 Sticks, Sodium 434 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
THAI PORK WITH PEANUT SAUCE
I copied this recipe from a cookbook I got from the library. I don't remember the name of the cookbook. It is great served over rice. Weight Watchers: 5 pts per 4 oz serving.
Provided by Erindipity
Categories Pork
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the pork, bell pepper, teriyaki sauce, rice vinegar, red pepper lakes, and garlic in the slow cooker. Cover and cook on low until the pork is fork-tender, 8-9 hours.
- Remove the port and coarsely chop. Add the peanut butter to the liquid in the cooker; stir well to dissolve the peanut butter and blend with the liquid. Return the pork to the sauce and toss to coat.
- Serve in shallow bowls over hot rice and sprinkle with green onions and peanuts.
- OAMC: Mix all ingredients in step one. Place in ziptop bag and freeze. To serve, thaw overnight and complete recipe as directed.
GRILLED THAI PORK TENDERLOIN WITH COCONUT LIME PEANUT SAUCE
This Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce is packed with delicious flavors and is perfect served with coconut jasmine rice and an easy cucumber salad for dinner. Don't forget coconut mango sticky rice for dessert!
Provided by Amy Nash
Categories Dinner
Time 30m
Number Of Ingredients 22
Steps:
- Combine all of the marinade ingredients except for the pork tenderloin in a bowl and whisk together. Place the pork tenderloin in a large ziptight bag and pour the marinade over it, sealing well and marinating in the refrigerator for at least 30 minutes and up to 24 hours.
- Remove the meat from the fridge for 30 minutes to 1 hour before cooking and let it sit on the counter to take off the chill. When ready to cook, heat the grill to high and place the the marinated pork tenderloin on the hot grill. Reserve the marinade.
- Grill the marinated pork tenderloin over high heat with the lid closed for 5-6 minutes, then flip it over and grill another 5-6 minutes. Turn the grill off but leave the lid closed and let the tenderloin continue to cook for another 5 minutes until it reaches 140-145 degrees F on an instant-read meat thermometer. Pull the meat off the grill and let rest for 5-10 minutes before slicing.
- While the meat is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Let it simmer for a minute or two to kill any bacteria and thicken it into a wonderful coconut lime peanut sauce. After the pork tenderloin is sliced and ready to serve, drizzle it with the sauce and serve any reminder on the side.
- Combine the cucumber salad ingredients in a bowl for 15 minutes in the refrigerator. Remove the serrano peppers and serve. If you prefer a spicy salad, you could very thinly slice the serrano pepper and leave it in the salad.
Nutrition Facts : Calories 443 kcal, Carbohydrate 28 g, Protein 31 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 964 mg, Fiber 3 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
PORK SIRLOIN ROAST WITH THAI PEANUT SAUCE (SLOW COOKER)
I was going to make satay but then saw a beautiful pork roast. So I used it to make a roast that was a real hit at home. I used a 5 quart slow cooker for this. If you use a boneless roast or a different size slow cooker, your time will differ. I am guessing the number of servings. The calorie count is off, as you get a lot of bone in that roast.
Provided by duonyte
Categories Pork
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat large skillet with oil. Season pork roast with salt and pepper and brown on all sides in skillet. (If you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). This will take about 20 minutes.
- While that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender.
- Remove pork roast and place in slow cooker. Reduce skillet to low.
- Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate.
- Pour over the pork roast.
- Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer.
- Remove roast to a platter, cover with foil and allow to rest about 10 minutes.
- Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring).
- Slice pork and serve with sauce, garnished with chopped scallions and peanuts. (As I look at the sauce, I think it might be enough for about 6 servings. It's enough for me, but you might want more).
Nutrition Facts : Calories 4131.4, Fat 233.7, SaturatedFat 73.1, Cholesterol 1524.7, Sodium 2024, Carbohydrate 14.3, Fiber 1.4, Sugar 10.9, Protein 463
THAI PORK SATAY
Steps:
- Gather the ingredients.
- If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
- Cut the pork into thin strips that are approximately 1 to 3 inches wide.
- Combine all other ingredients to make a marinade, stirring well to dissolve the honey. Taste the marinade. This marinade should taste both sweet and salty; if you'd prefer it to be spicier, add more cayenne pepper.
- Pour marinade over the pork. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
- When ready to cook, skewer the meat, weaving it lengthwise along the stick. Position the meat near one end of the stick, leaving the other half as a handle for turning.
- Brush grill grates with oil and then lay satay on the grill for 5 to 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.
Nutrition Facts : Calories 442 kcal, Carbohydrate 30 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 11 g, Sodium 1596 mg, Sugar 25 g, Fat 22 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
SLOW COOKER THAI PORK WITH PEANUT SAUCE
Make and share this Slow Cooker Thai Pork With Peanut Sauce recipe from Food.com.
Provided by Tinker50
Categories Asian
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Coat a slow cooker with cooking spray. Place the pork into the cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork.
- Cover and cook on low until the pork is tender (4-5hours). Remove the pork from the cooker, and whisk in the peanut butter until smooth. Chop the pork into large bite-sized pieces and then put it back into the cooker. Put the pepper in and stir to coat.
- Cook for 60 minutes until the pork is very tender and the peppers are just tender.
- Serve in bowls over rice with green onions, peanuts and limes for garnish.
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- To prepare the sauce, place chiles in a small bowl, and cover with hot water. Let stand 30 minutes. Drain and finely chop chiles.
- Place the coriander and cumin seeds in a small skillet over medium-high heat; cook for 1 minute or until toasted. Combine salt and garlic in a mortar and pestle; crush to form a paste. Add the chiles, toasted seeds, lemongrass, 1 tablespoon ginger, and 1 tablespoon shallots, one at a time, until each ingredient is incorporated into paste. Heat 3/4 cup coconut milk in a small saucepan over medium heat. Add paste mixture, and cook for 1 minute. Stir in the peanut butter until smooth. Add sugar, juice, and fish sauce; cook 1 minute. Remove from heat; cool.
- To prepare the marinade, combine 1 cup coconut milk and the next 5 ingredients (coconut milk through turmeric) in a large plastic zip-top bag. Add pork to bag. Seal and marinate in refrigerator 45 minutes. Remove pork from bag; discard marinade. Thread pork slices evenly onto 12 (6-inch) skewers.
THAI STYLE PEANUT PORK - NICKY'S KITCHEN SANCTUARY
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5/5 (3)Calories 645 per servingCategory Dinner
- Heat the oil in a large casserole pan on a high heat until hot. Add the pork, and brown on all sides - takes about 6-8 minutes.
- Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.
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- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
EASY THAI PEANUT SAUCE WITH AUTHENTIC FLAVOR - THE FOOD ...
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4.7/5 (3)Total Time 10 minsCategory SauceCalories 215 per serving
- In a small saucepan, combine all ingredients: 3/4 cup peanut butter*, 1 can coconut milk, 1/4 cup Thai red curry paste,** 1/4 cup sugar, 1 clove minced garlic, the zest of 1 lime plus all the juice, 2 tablespoons apple cider vinegar, 1 and 1/2 teaspoons kosher salt, and 1/4 teaspoon crushed red pepper flakes.
- If you would like a thinner sauce (for drizzling consistency) add up to 1/2 cup water. (I left the water out entirely, and you can see from the photos that the consistency is thicker, the better to dip into.)Whisk it all together over medium heat, breaking up the peanut butter.
- Once the mixture reaches a low boil, turn the heat down to low and let simmer lightly for 3-4 minutes, until thickened some.
- Remove from heat and let cool. Peanut sauce is traditionally served at room temperature.Serve with Chicken Satay and this Thai Cucumber Salad! Or see post for more ideas for how to use this sauce!Store leftover sauce in the fridge.
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- Prepare marinade by combining all the marinade ingredients and whisking until well combined. Set aside.
- Trim pork tenderloin of any visible fat and remove the silverskin. Using a sharp knife, butterfly the pork tenderloin by cutting lengthwise, almost, but not all the way through, so the halves remain attached. Lay tenderloin flat and cover with a piece of plastic wrap. Pound with a meat tenderizer or a heavy skillet until uniformly thick (1/2-3/4 inches thick). Place into a shallow baking dish and pour prepared marinade over top. Flip pork over a couple of times so it is well coated in the marinade. Cover dish with plastic wrap and let marinate for at least 10 minutes at room temperature or refrigerate for a longer period (up to 8 hours ahead of cooking).
- Meanwhile, preheat grill to medium-high or broiler, with oven rack in the 2nd from the top position. If broiling, cover a baking sheet with aluminum foil and set aside.
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