Green Pork Curry Recipes

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GREEN PORK CURRY



Green Pork Curry image

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

1 lb pork shoulder or 1 lb pork loin, thinly sliced
2 (14 ounce) cans coconut milk
1/4 cup green curry paste (small cans sold at thai or asian markets)
3 Japanese eggplants, 1/2 inch cubes
2 tablespoons fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
1/2 teaspoon salt
10 kaffir lime leaves (sold at asian markets)
1/2 cup Thai holy basil or 1/2 cup other fresh basil leaf
1 red bell pepper, thinly sliced

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.

RED PORK CURRY WITH GREEN BEANS



Red pork curry with green beans image

You can make this curry a day ahead - it's a classic dish, full of spicy flavour

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 12

250g green bean , trimmed
1 tbsp vegetable oil
4 tsp red Thai curry paste
1 tbsp finely chopped root ginger
500g pork fillet , thinly sliced
300ml vegetable stock
2 tbsp fish sauce (nam pla)
1 tsp light muscovado sugar
400ml can coconut milk
400g can palm hearts , drained, rinsed and sliced
1large lime , grated zest and juice
a handful each of basil and coriander leaves

Steps:

  • Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.
  • Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out. Tip in the pork and stock, bring to the boil, then simmer for 5 minutes.
  • Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for a further 5 minutes, adding the beans halfway through. Throw in the basil and coriander and serve with rice noodles.

Nutrition Facts : Calories 396 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.29 milligram of sodium

AUTHENTIC THAI GREEN CURRY



Authentic Thai Green Curry image

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

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

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

CURRIED PORK AND GREEN TOMATOES



Curried Pork and Green Tomatoes image

When the tomatoes are green in the garden, my husband and sons are thrilled to know this dish will appear on several weekly menus. I've passed the recipe on more times than I can count.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 large onion, finely chopped
2 tablespoons butter
4 large fresh green tomatoes, cubed
1/4 cup all-purpose flour
1 to 2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
Pinch ground cardamom, optional
2 cups chicken broth
2 cups cubed cooked pork
Hot cooked rice

Steps:

  • In a medium skillet, saute onion in butter. Add tomatoes; cover and simmer for 10-12 minutes or until tender. Combine flour, curry, salt, pepper, sugar and, if desired, cardamom; slowly stir into tomatoes. Add broth and pork; simmer, uncovered, until sauce thickens, 3-5 minutes. Serve over rice.

Nutrition Facts : Calories 275 calories, Fat 13g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 879mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

GREEN-CURRY PORK AND EGGPLANT



Green-Curry Pork and Eggplant image

Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 25m

Number Of Ingredients 10

1 tablespoon vegetable oil
1/3 cup green curry paste
1 1/2 pounds ground pork
1 large eggplant, cut into 1-inch pieces
1 1/2 cups low-sodium chicken broth
3/4 cup unsweetened coconut milk
Cooked jasmine rice, for serving
1 scallion green, thinly sliced
1/2 cup fresh cilantro leaves
Lime wedges (optional), for serving

Steps:

  • In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.

Nutrition Facts : Calories 676 g, Fat 48 g, Fiber 5 g, Protein 48 g, SaturatedFat 22 g

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.

GREEN CURRY PORK TENDERLOIN



Green Curry Pork Tenderloin image

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

Tenderloin:
1/4 cup soy sauce
2 tablespoon fresh orange juice
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 pork tenderloin (about 1 1/2 pounds)
Kosher salt
1 tablespoon grapeseed or vegetable oil
Sauce and assembly:
1 tablespoon plus 1/2 cup grapeseed or vegetable oil
1 medium shallot, chopped
1 garlic clove
1/4 cup prepared green curry paste
1 teaspoon finely grated lime zest
1 (14.5-ounce) can unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon fresh lime juice
1/4 cup cilantro leaves, plus more for serving
Unsalted, roasted pumpkin seeds (pepitas; for serving)

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.

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  • 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.
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