Red Pork Curry Recipes

SRI LANKAN RED PORK CURRY

Steps:

• Cut the pork into small 2 cm cubes.
• Dry roast all the ingredients under spice mix until they are brown and aromatic. roast in medium heat and continuously stir to avoid burning.
• Grind the roasted spices using a mortar and pestle or a spice grinder to make a powder. You would get about 2 tbsp of roasted curry powder. But you'd only need 1 tbsp. So reserve the rest for later.
• Put the pork pieces into a pot with a thick bottom. Also add shallot, garlic, lemongrass, chili powder, piece of garcinia, curry leaves and salt. ( I did now have curry leaves when I made this, but please add if you have any. they add a nice aroma)
• Add a cup of water too.
• Mix all the pork pieces well with the spices and other ingredients.
• Cover and cook on medium low heat for about 30mins.
• After 30 mins, open and check for salt and sourness. If you feel like it's sour enough, then remove the garcinia (goraka) piece.
• Add about 3/4 cup of water again, cover, and cook on medium heat for another 20 - 30mins.
• Turn off the heat when you get the desired thickness of the curry and oil separates.

RED PORK CURRY WITH GREEN BEANS

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.

SPICY PORK CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

THAI RED CURRY PORK

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.

RED PORK CURRY

Steps:

• Combine the mince and half the curry paste in a large bowl and then shape into 20 meatballs.
• Heat a large frying pan over moderate heat and cook meatballs in batches or for 2-3 minutes or until browned and then transfer to a heatproof bowl.
• Reduce heat and add coconut milk and remaining paste to pan and simmer, uncovered, stirring occasionally for 5 minutes and then add meatballs and simmer curry, uncovered for 3-4 minutes or until meatballs are cooked.
• Stir in vegetables and simmer curry or 3 minutes or until heated.
• Spoon rice into bowls and top with curry.

RED CURRY PORK WITH PEPPERS

Steps:

• Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
• Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
• Add tomatoes and cilantro, stir to combine; serve.