Red Pork Curry With Green Beans Recipes

PHAD PHRIK KHING MUU (RED CURRY WITH PORK BELLY AND GREEN BEANS)

Make and share this Phad Phrik Khing Muu (Red Curry With Pork Belly and Green Beans) recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 23

Phad Phrik Khing Muu (Red Curry With Pork Belly and Green Beans) image

Steps:

Bring pork and 6 cups water to a boil in a 4 qt saucepan over high heat. Cook until pork is tender (45 minutes). Transfer pork to an ice bath. Drain, dry completely, and discard skin. Cut pork into 1 inch pieces about 1/2 inch thick and set aside.
While cooking the pork belly, place chiles in a bowl and cover with 2 cups boiling water. Let sit until soft (15 minutes). Drain chiles, reserving 5 tbsp liquid.
Place chiles in a small food processor with dried shrimp, cilantro root, salt, garlic, shallots, lemongrass, ginger and galangal. Pulse until roughly chopped. Add reserved liquid and puree until smooth. Set 1/2 cup aside and refrigerate remaining paste for future use (up to 2 weeks).
Heat a 12 inch skillet or 13 inch wok over medium-high heat and add pork pieces. Cook, turning as needed, until browned on all sides and fat is rendered (12 minutes). Add garlic and cook until beginning to brown (1-2 minutes). Stir in the 1/2 cup curry paste.
Cook, stirring, until fragrant (1-2 minutes). Add fish sauce, peppercorns, palm sugar, lime leaves, chiles, ginger and 2/3 cup water. Bring to a boil. Add beans and cook, stirring occasionally, until tender (15 minutes). Remove from heat and stir in basil. Serve with jasmine rice on the side.

Nutrition Facts : Calories 440.6, Fat 31.2, SaturatedFat 11.1, Cholesterol 40.9, Sodium 1272.2, Carbohydrate 31.4, Fiber 3.9, Sugar 12, Protein 13.1

Ingredients

12 dried puya chilies or 12 dried New Mexico chiles, stemmed roughly chopped
8 dried Thai red chili peppers or 8 dried arbol chiles, stemmed roughly chopped
2 cups boiling water
1/3 cup small dried shrimp, rinsed drained
2 tablespoons cilantro stems, roughly chopped
1 1/2 teaspoons kosher salt
8 garlic cloves, roughly chopped
6 small asian shallots or 2 medium regular shallots, roughly chopped
6 stalks lemongrass, trimmed thinly sliced
1 piece ginger, peeled thinly sliced (4 inches)
1 piece galangal, peeled thinly sliced (2 inches)
1/2 lb skin-on pork belly
3 garlic cloves, roughly chopped
1 tablespoon fish sauce (Tiparos brand recommended)
1 1/2 teaspoons pickled green peppercorns, lightly crushed
3/4 teaspoon grated palm sugar
5 fresh kaffir lime leaves or 5 frozen kaffir lime leaves, roughly torn
6 fresh Thai green chili, stemmed halved
1 piece ginger, peeled and grated (3 inches)
2/3 cup cold water
1/2 lb long beans or 1/2 lb regular green beans, trimmed and cut into 2 inch pieces
1 cup packed basil leaves
cooked jasmine rice, for serving

SICHUAN-STYLE PORK & GREEN BEAN STIR-FRY

A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil

Provided by Good Food team

Categories Main course

Time 30m

Number Of Ingredients 13

Sichuan-style pork & green bean stir-fry image

Steps:

Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince - stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.

Nutrition Facts : Calories 447 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium

Ingredients

100g basmati rice
200g green bean , topped and tailed, then halved
1 ½ tbsp sunflower oil
140g pork mince
4 tsp dark soy sauce
2 tsp rice wine
1 tsp caster sugar
¼ tsp Sichuan pepper , lightly crushed using a pestle and mortar
1 red chilli , halved and sliced
4 fat garlic cloves , finely chopped
1 small knob of ginger , finely chopped
3 spring onions , 2 finely chopped, 1 sliced for garnish
2 tsp sesame oil

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Place pork slices into a small bowl and add shaoxing wine, light soy sauce, and cornstarch. Mix with fingers until the liquid is fully absorbed and the pork is evenly coated and feels sticky. Marinate at room temperature for 15 minutes.
Combine fish sauce, oyster sauce, sugar, and 1 tablespoon water in a small bowl. Mix well and set aside.
To prepare green beans, start by snapping off the tough ends. Chop each bean into 2 to 3 pieces and make sure that all the pieces are about the same length.
Add 1 tablespoon of oil into a nonstick skillet and heat over medium high heat. When oil is warm, add pork into skillet, spreading the pork to a thin layer (with a spatula or chopsticks). Let pork cook for 30 seconds to 1 minute, until the bottom side has turned golden brown. Stir and flip each piece to cook the other side. When both sides are browned, but the meat is still pink inside, turn to lowest heat, transfer the pork to a plate, and set aside.

Red Pork Curry With Green Beans Recipes

PHAD PHRIK KHING MUU (RED CURRY WITH PORK BELLY AND GREEN BEANS)

Make and share this Phad Phrik Khing Muu (Red Curry With Pork Belly and Green Beans) recipe from Food.com.

SICHUAN-STYLE PORK & GREEN BEAN STIR-FRY

A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil

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