Red Pork Curry With Green Beans Recipes
RED PORK CURRY WITH GREEN BEANS
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
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
THAI GREEN CURRY WITH PINEAPPLE
I just love a good curry. The secret, in my opinion, is the best curry paste you can find so if you have a local Asian grocer that stocks a homemade paste buy it! This recipe is extremely flexible in terms of the veggies or meat you add. Other yummy ingredients would be red peppers, mushrooms, a bit of eggplant or beef instead of chicken.
Provided by Sackville
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
- Stir-fry for a couple minutes, then add the garlic, chilli and shallots.
- Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.
- Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.
- Lower the heat and simmer gently for 25 minutes or until the meat is tender.
- Add a squeeze of lime juice at the end.
- While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).
- Boil, then take the heat down to low, cover and leave to cook for 10 minutes.
- Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.
- Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.
- Heat through and serve over rice, garnished with another sprinkle of coriander.
CHICKEN AND GREEN BEANS IN RED CURRY
I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition.
Provided by jrusk
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan.
- Add curry paste and stir until bubbling.
- Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
- Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
- Completely mix in green beans.
- Add coconut milk and fish sauce Simmer for 5-10 minutes.
- Test green beans to your personal crunch preference.
- Mix in basil leaves right before serving.
- Serve over brown rice.
- Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.
Nutrition Facts : Calories 404.2, Fat 27.2, SaturatedFat 19.3, Cholesterol 75.5, Sodium 542.1, Carbohydrate 14, Fiber 3.6, Sugar 5.1, Protein 29.9
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