Thai Red Pork Curry With Aubergines Recipes

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THAI PORK CURRY



Thai Pork Curry image

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

1 tablespoon peanut oil
2 tablespoons red curry paste
1/2 lb pork tenderloin, sliced thin stick in freezer for awhile to do this
1 can coconut milk
1 lime, grate the zest,keep the juice
2 tablespoons grated fresh ginger
2 tablespoons Thai fish sauce
1 teaspoon sugar
2 serrano peppers, seeded and sliced thin
1 habanero pepper, same thing
1 (14 ounce) can cut baby corn
3 cloves garlic, chopped fine
1/4 cup basil leaves, chopped
1/4 cup cilantro leaf, and stems chopped

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.

THAI RED PORK CURRY WITH CORN AND PEAS



Thai Red Pork Curry With Corn and Peas image

Fast and easy to make, wonderful flavours without being too hot. A favourite weeknight meal, tasty and healthy. Taken from 'The Complete Stir Fry Cookbook'.

Provided by currybunny

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon peanut oil
2 tablespoons red curry paste
1 lb diced lean pork
1 cup coconut milk
1 cup corn kernel (= 2 corn cobs, kernals removed)
1/2 cup fresh peas or 1/2 cup frozen peas
1 tablespoon fish sauce
2 teaspoons brown sugar
2 teaspoons finely grated lime rind
1/2 cup shredded Thai basil

Steps:

  • Heat oil in wok, add curry paste and stir fry for one minute.
  • Add pork, stir fry until lightly browned.
  • Add coconut milk and one cup water, bring to the boil.
  • Simmer for 15 minutes.
  • Add corn and peas to wok, cook for 5 minutes.
  • Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
  • Serve with steamed rice.

Nutrition Facts : Calories 402.1, Fat 22.6, SaturatedFat 13.6, Cholesterol 66.9, Sodium 423.9, Carbohydrate 23.9, Fiber 3, Sugar 3.4, Protein 29.3

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