GREEN CURRY PORK TENDERLOIN
Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
Categories Bon Appétit Pork Pork Tenderloin Curry Cilantro Coconut Lime Juice Citrus Roast Dinner Winter
Yield Serves 4
Number Of Ingredients 19
Steps:
- Tenderloin:
- Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4-12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
- Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20-25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
- Sauce and assembly:
- While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20-25 minutes. Let curry mixture cool.
- Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
- Serve pork over sauce topped with cilantro and pumpkin seeds.
- Do Ahead
- Sauce can be made 1 day ahead. Cover and chill.
AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
RED PORK CURRY WITH GREEN BEANS
You can make this curry a day ahead - it's a classic dish, full of spicy flavour
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.
- Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out. Tip in the pork and stock, bring to the boil, then simmer for 5 minutes.
- Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for a further 5 minutes, adding the beans halfway through. Throw in the basil and coriander and serve with rice noodles.
Nutrition Facts : Calories 396 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.29 milligram of sodium
THAI GREEN CURRY RIBS
Make and share this Thai Green Curry Ribs recipe from Food.com.
Provided by Broke Guy
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Have the butcher cut the ribs across the bone in to 2 inch wide strips. Remove the membrane from the underside of the ribs and discard. Cut each two inch wide strip into three sections. Set aside.
- Combine the chicken broth, coconut milk and the fish sauce. Set aside.
- In a small skillet, heat the cloves, peppercorns, coriander seeds, caraway seeds and cumin seeds over medium heat until the spices just begin to smoke (about 1 minute).
- Using a spice grinder, pulverize the spices and set aside. In a food processor, add the garlic cloves, shallot and chiles and pulse a few times. Add the basil, cilantro and salt and pulse several more times. Add the ground spices and pulse several more times. Through the feed tube, pour the vegetable oil with the machine on so that a paste can be formed. Place into a small bowl and set aside.
- In a large dutch oven, heat the 1/4 cup vegetable oil over medium-high heat. When the oil starts to smoke a little, add the ribs and fry until they are lightly browned (about 5 minutes). Don't forget to have your kitchen fan turned on high. Remove the ribs and drain the cooking oil. Add the ribs back to the pot and pour in the curry paste. Stirfry the ribs and curry paste over medium heat for 30 seconds.
- Add the coconut milk mixture and bring to a low boil. Cover and reduce heat to low/simmer. Cook the ribs until the meat is tender (about 1 hour). Stir the pot every 15 minutes.
- Temporarily remove the ribs from the pot. Using paper towels, remove the oil floating on the surface of the sauce and discard. Return the ribs to the sauce and simmer for 5 minutes to heat them again. If you are not planning on serving the dish within the hour, cool completely, refrigerate covered for no more than 24 hours and then reheat when ready to serve.
- Mix the cornstarch with equal amount of cold water until smooth. Stir into sauce until sauce is slightly thickened. You can keep the ribs warm for up to one hour on simmer/low heat before serving. Serve over cooked rice.
Nutrition Facts : Calories 523, Fat 54.2, SaturatedFat 16.2, Sodium 1845.4, Carbohydrate 9.6, Fiber 1.9, Sugar 1, Protein 4.3
GREEN-CURRY PORK AND EGGPLANT
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.
Nutrition Facts : Calories 676 g, Fat 48 g, Fiber 5 g, Protein 48 g, SaturatedFat 22 g
GREEN CURRY PORK TENDERLOIN
Categories Pork Marinate Dinner Lime Pork Tenderloin Curry Grill Grill/Barbecue Advance Prep Required Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For pork and marinade:
- Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
- For cumin-spiced pumpkin seeds:
- Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
- For curry sauce and assembly:
- Heat 1 tablespoon oil in a medium saucepan over medium heat.
- Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
- Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
- Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
- Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
- DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.
GREEN PORK CURRY
I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy.
Provided by SeanS
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
- Add curry paste and cook 2 minutes.
- Add sliced pork and stir fry 4 minutes.
- Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
- Simmer for 10 minutes, stirring occasionally.
- Taste and adjust seasoning with more fish sauce or sugar.
- Slice remaining lime leaves into very thin strips.
- Add lime leaves and basil.
- Serve over jasmine rice.
CURRIED PORK AND GREEN TOMATOES
When the tomatoes are green in the garden, my husband and sons are thrilled to know this dish will appear on several weekly menus. I've passed the recipe on more times than I can count.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a medium skillet, saute onion in butter. Add tomatoes; cover and simmer for 10-12 minutes or until tender. Combine flour, curry, salt, pepper, sugar and, if desired, cardamom; slowly stir into tomatoes. Add broth and pork; simmer, uncovered, until sauce thickens, 3-5 minutes. Serve over rice.
Nutrition Facts : Calories 275 calories, Fat 13g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 879mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
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GREEN CURRY PORK TENDERLOIN RECIPE | BON APPéTIT
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- Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4–12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
- Preheat oven to 250°. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
- While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
- Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
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- 1 Lightly spray a large wok or saucepan with olive oil. Stir-fry pork for 2–3 minutes, or until browned. Transfer to a plate.
- 2 Return same wok to medium heat and lightly spray with oil. Stir-fry the shallots for about 1–2 minutes, or until softened. Add the curry paste and kaffir lime; stir-fry for 2 minutes, or until fragrant. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer, covered, for 5 minutes.
- 3 Add the pumpkin and simmer, covered, for 3–4 minutes, or until pumpkin is almost tender. Add capsicum, snow peas, bamboo, and return pork to wok. Simmer for a further 2–3 minutes, or until vegetables are just tender. Serve the curry with steamed rice and sprinkled with basil.
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