Thai Red Pork Curry With Corn And Peas 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 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

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