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
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.
AUTHENTIC THAI YELLOW CURRY WITH CHICKEN
Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.
Provided by Maddy's Avenue
Categories Main Dish
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot, heat the coconut oil over medium-high heat.
- Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
- Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
- Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
- Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn't take long.
- Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
- Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.
THAI GREEN CURRY PORK TENDERLOIN
A quick and easy dinner and a deliciously different way to enjoy pork tenderloin. Easy enough for weeknights, but special enough for company!
Provided by Jennifer
Categories Main Course
Time 2h30m
Number Of Ingredients 17
Steps:
- Marinade the Pork: Combine the soy sauce, lime juice, maple syrup and sesame oil in a large resealable plastic bag. Add the prepared tenderloin. Close bag, pressing out the air. Flip a few times to coat the pork in the marinade. Place in the refrigerator and let marinade 2-8 hours. When ready to cook, remove tenderloin from marinade and discard marinade. Season lightly with salt and freshly ground pepper.
- Cook the Pork: Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-high heat. Sear tenderloin in hot oil, turning as needed, until browned on all sides, about 5 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135 - 140F, 10-15 minutes. Transfer pork to a cutting board and let rest at 5 minutes before slicing.
- Prepare the sauce: While the pork is cooking, heat 1 Tbsp. oil in a large saucepan over medium heat. Cook shallot and garlic, stirring regularly, until softened, about 3 minutes. Add the curry paste and cook, stirring constantly, until paste is slightly darkened in colour and very fragrant, about 2 minutes. Add the coconut milk, lime zest, brown sugar and lime juice and stir to combine. Bring to a simmer and continue simmering until reduced and thickened.
- To Serve: Slice pork in to 1/4-inch slices and arrange on a a deep serving platter. Spoon warm sauce overtop. Garnish with chopped cilantro and pumpkin seeds. Serve with rice, if desired.
Nutrition Facts : Calories 297 kcal, Carbohydrate 4 g, Protein 35 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 89 mg, Sugar 4 g, ServingSize 1 serving
THAI YELLOW PORK CURRY
Make and share this Thai Yellow Pork Curry recipe from Food.com.
Provided by Terese
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 506.5, Fat 34.5, SaturatedFat 22, Cholesterol 78.8, Sodium 707.4, Carbohydrate 22.1, Fiber 7, Sugar 5.8, Protein 31.9
YELLOW CURRY RECIPE
Thai Yellow Curry - creamy yellow curry recipe loaded with chicken, zucchini and bell peppers. So easy and much better than takeouts.
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste.
- Add the coconut milk, water, and cover the pot with its lid. Let cook for about 3 minutes or until all the ingredients are cooked. Add the fish sauce, sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice.
Nutrition Facts : Calories 376 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 2 people, Sodium 384 milligrams sodium, Sugar 8 grams sugar
THAI RED CURRY PORK
How to make traditional Thai Pork Curry. This easy recipe from Thailand features tender pork shoulder, eggplant, squash and coconut cream.
Provided by Andrew Dobson
Categories Main Course
Time 2h30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 970 kcal, Carbohydrate 39.9 g, Protein 35.2 g, Fat 77 g, SaturatedFat 55.5 g, Cholesterol 73 mg, Sodium 4221 mg, Fiber 9.2 g, Sugar 18.7 g, ServingSize 1 serving
AUTHENTIC THAI YELLOW CURRY PASTE
You'll taste the difference with this true Thai yellow curry paste made the authentic way. Use right away, or refrigerate or freeze to use anytime.
Provided by Darlene Schmidt
Categories Dinner Sauce Ingredient
Time 20m
Number Of Ingredients 17
Steps:
- Gather the ingredients.
- Place all ingredients-lemongrass, chilies, shallots, galangal, garlic, coriander, garlic, coriander, ground cumin, cumin seeds, cinnamon, fish sauce, shrimp paste, turmeric, white pepper, brown sugar, lime juice, and tomato puree-using just 3 ounces of coconut milk, in a food processor or blender . Add more coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well.
- Use in your favorite curry dish or store for later use. Enjoy!
Nutrition Facts : Calories 166 kcal, Carbohydrate 23 g, Cholesterol 1 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 787 mg, Sugar 10 g, Fat 8 g, ServingSize 4 Servings, UnsaturatedFat 0 g
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