Thai Pork Curry 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 CURRY PORK



Thai Red Curry Pork image

How to make traditional Thai Pork Curry. This easy recipe from Thailand features tender pork shoulder, eggplant, squash and coconut cream.

Provided by Andrew Dobson

Categories     Main Course

Time 2h30m

Number Of Ingredients 17

1 kg Pork Shoulder (cut into 1 1/2 inch strips)
6 tbsp Water
4 tbsp Canola oil
4 tsp Cornstarch
2 cup Water
2 tbsp Lime juice
2 tsp Kosher salt
4 Japanese Eggplants (cut into 1 inch chunks)
2 cup Coconut cream
1/2 cup Red curry paste
2 tbsp Brown sugar or Palm sugar
1.5 cups Butternut squash (diced)
2 cups Coconut milk (mixed with 2 cups of water)
4 Red Thai Chiles (sliced, seeds removed)
2 cup Thai basil leaves
12 Lime leaves (thinly sliced)
4 tbsp Fish sauce

Steps:

  • In a large mixing bowl combine water, oil, cornstarch and salt. Add the sliced pork shoulder to the bowl and mix well. Cover and marinate for at least 2 hours or overnight.
  • In a medium bowl, stir together water, lime juice and salt. Add eggplant chunks to the bowl and soak to prevent the eggplant from turning brown. Set aside. Drain and rinse before cooking.
  • In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes. Add the red curry paste, brown sugar, pork, and squash and stir to mix. Reduce the heat to medium-low and simmer, stirring often, for approximately 5 minutes. Add the thin coconut milk and continue cooking, stirring for 15 minutes.
  • Add the eggplant and cook, stirring constantly to fully submerge the eggplant to prevent from discolouring. Add the chiles, Thai basil leaves, lime leaves and fish sauce. Mix well and cook for another minute. Season to taste then remove from the heat.
  • Serve Thai Red Pork Curry with steamed rice.

Nutrition Facts : Calories 970 kcal, Carbohydrate 39.9 g, Protein 35.2 g, Fat 77 g, SaturatedFat 55.5 g, Cholesterol 73 mg, Sodium 4221 mg, Fiber 9.2 g, Sugar 18.7 g, ServingSize 1 serving

THAI PORK & PEANUT CURRY



Thai pork & peanut curry image

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve

Steps:

  • Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
  • Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
  • Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

THAI RED CURRY WITH PORK AND NOODLES



Thai Red Curry with Pork and Noodles image

Lime juice and fresh basil brightenpork and noodles in a red curry.

Provided by Martha Stewart

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

Number Of Ingredients 12

6 ounces wide rice noodles
2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Red Curry Paste for Thai Pork and Noodles
12 ounces ground pork
3/4 cup homemade or low-sodium store-bought chicken stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

Steps:

  • Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
  • Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
  • Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
  • Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

THAI YELLOW PORK CURRY



Thai Yellow Pork Curry image

Make and share this Thai Yellow Pork Curry recipe from Food.com.

Provided by Terese

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 small onions, thinly sliced
1 garlic clove, thinly sliced
500 g pork fillets, cubed
1 aubergine, cubed
400 ml coconut milk
3 kaffir lime leaves, shredded
2 tablespoons yellow thai curry paste or 2 tablespoons green curry paste
140 g shiitake mushrooms, sliced
220 g sliced water chestnuts, drained
2 tablespoons light soy sauce
1 teaspoon Thai fish sauce
10 -12 fresh basil leaves
rice, to serve
lime wedge, to serve

Steps:

  • Heat the oil in a large pan and cook the onions and garlic for 2 minutes.
  • Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.
  • Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
  • Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
  • Stir in the soy sauce, fish sauce and basil leaves.
  • Serve with plain rice and lime wedges for squeezing over.

Nutrition Facts : Calories 506.5, Fat 34.5, SaturatedFat 22, Cholesterol 78.8, Sodium 707.4, Carbohydrate 22.1, Fiber 7, Sugar 5.8, Protein 31.9

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

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