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
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.
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.
THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA
If you like spicy curry dishes and with coconut milk this is the recipe to try. The original recipe called for Red Paneng Curry Paste, however, this recipe uses the Thai Green Curry paste. Also, Luffa/Chinese Okra is a great vegetable to use. However, a good substitute is using Zucchini (Squash) or any other type of vegetables.
Provided by SkipperSy
Categories Malaysian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREPARATION-.
- De-bone the pork loin and cut up into bite size pieces, set aside.
- Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
- Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
- Use a small not very hot pepper, remove the seeds, cut up, set aside.
- Chop the anchovies into small pieces, set aside.
- .
- COOKING INSTRUCTIONS-.
- Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
- Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
- Add the pork, until thoroughly cooked.
- Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
- Place hot soup into individual bowls and garnish with a whole basil leaf or two.
- Serve with rice and enjoy!
- .
- NOTES-.
- Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator... this will tenderize the pork.
More about "thai green curry pork recipes"
THAI GREEN CURRY PORK TENDERLOIN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (9)Total Time 2 hrs 30 minsCategory Main CourseCalories 297 per serving
- 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.
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