Thai Pork Peanut Curry Recipes

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THAI-STYLE PEANUT PORK



Thai-Style Peanut Pork image

My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 8 servings.

Number Of Ingredients 10

2 medium sweet red peppers, julienned
1 boneless pork shoulder butt roast (3 pounds)
1/3 cup reduced-sodium teriyaki sauce
3 tablespoons rice vinegar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
4 cups hot cooked rice
1/2 cup chopped unsalted peanuts
4 green onions, sliced

Steps:

  • Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

PEANUT BUTTER PORK CURRY



Peanut Butter Pork Curry image

For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. -Angela Robinson, Findlay, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 pork tenderloins (3/4 pound each), cubed
1 teaspoon salt, divided
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup sliced fresh carrots
1 medium onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup chicken broth
1 cup cream of coconut or coconut milk
1/2 cup creamy peanut butter
3 teaspoons curry powder
1/4 teaspoon cayenne pepper
Cooked brown rice

Steps:

  • Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.

Nutrition Facts : Calories 463 calories, Fat 24g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 837mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 29g protein.

THAI PORK WITH PEANUT SAUCE



Thai Pork with Peanut Sauce image

This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.

Provided by JDOERINGPA

Categories     World Cuisine Recipes     Asian     Thai

Time 17m

Yield 4

Number Of Ingredients 16

¼ cup all-purpose flour
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh cilantro

Steps:

  • On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
  • Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
  • While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
  • Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g

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 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.

THE BEST THAI CURRY-PEANUT SAUCE



The Best Thai Curry-Peanut Sauce image

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

Provided by The_Martins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 28

Number Of Ingredients 10

1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Steps:

  • Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g

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