Thai Red Curry With Pork And Noodles Recipes

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THAI RED PORK CURRY WITH AUBERGINES



Thai Red Pork Curry With Aubergines image

Thin slices of pork cooked in a spicy coconut sauce with aubergines. Simple to cook dish with not too many ingredients. Start to finish in 30 minutes for a super tasty meal.

Provided by Brian Holley

Categories     Curries

Time 28m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork fillet, thinly sliced
1 medium aubergine, cubed
1/4 cup coconut cream
2 tablespoons Thai red curry paste
3 tablespoons fish sauce
1 1/2 tablespoons soft brown sugar
1 3/4 cups coconut milk
2 teaspoons lemongrass, pulp or 1 teaspoon grated lemon zest
2 fresh red chilies, sliced lengthways

Steps:

  • In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle.
  • Add the curry paste, sugar and fish sauce, cook for 3 minutes.
  • Add the pork and stir fry for 6 minutes.
  • Add the coconut milk and simmer for 5 minutes.
  • Add the aubergine and lemon grass, cook for 5 minutes.
  • Serve with rice or noodles and garnish with the sliced chilie.

Nutrition Facts : Calories 490.4, Fat 31.3, SaturatedFat 25, Cholesterol 71.4, Sodium 1180.4, Carbohydrate 26.5, Fiber 7.5, Sugar 18.3, Protein 30.1

RED CURRY PASTE FOR THAI PORK AND NOODLES



Red Curry Paste for Thai Pork and Noodles image

Use this recipe to make our Thai Red Curry with Pork and Noodles.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 1 cup

Number Of Ingredients 12

10 small dried red chiles
5 tablespoons boiling water
5 garlic cloves, coarsely chopped
1 cup chopped shallots (about 8 ounces)
1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced
1 piece (2 inches) peeled fresh galangal or ginger, sliced
8 fresh cilantro roots, washed well and coarsely chopped
1/4 teaspoon Asian shrimp paste (or anchovy paste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon paprika
Freshly ground pepper

Steps:

  • Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.

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