Thai Green Curry Paste With Pork And Chinese Okra Recipes

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

Ingredients

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

THAI GREEN CURRY PASTE

Thai Green Curry Paste image

The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.

Provided by English_Rose

Categories Thai

Time 20m

Yield 14-16 tablespoons

Number Of Ingredients 15

Ingredients

10 -12 green chilies, deseeded and finely chopped
2 fresh lemongrass, stalks trimmed and outer layer removed, finely chopped
2 inches fresh gingerroot, peeled and finely grated
6 garlic cloves, finely chopped
4 shallots, finely chopped
4 kaffir lime leaves
1 teaspoon shrimp paste (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 cup fresh cilantro, 1 large handful
1/4 cup fresh basil, 1 handful
2 tablespoons olive oil
2 limes, juice and zest of
1/2 teaspoon fresh ground black pepper

Steps:

Using a blender or processor, blend all the ingredients to a smooth paste.
Transfer the paste into a bowl, cover and chill until required.

THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA

Thai Green Curry Paste With Pork and Chinese Okra image

If you like spicy curry dishes and with coconut milk this is the recipe to try. The original recipe called for Red Paneng Curry Paste, however, this recipe uses the Thai Green Curry paste. Also, Luffa/Chinese Okra is a great vegetable to use. However, a good substitute is using Zucchini (Squash) or any other type of vegetables.

Provided by SkipperSy

Categories Malaysian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil
1 tablespoon green curry paste (more is optional to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 1/2 lbs pork loin (end sliced)
1/2-3/4 cup coconut milk, unsweetened
1 cup sweet basil
1 small hot chili pepper (optional)
1 tablespoon anchovies or 1 tablespoon fish sauce
1/2 teaspoon sugar
1 1/2 tablespoons peanut butter

Steps:

PREPARATION-.
De-bone the pork loin and cut up into bite size pieces, set aside.
Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
Use a small not very hot pepper, remove the seeds, cut up, set aside.
Chop the anchovies into small pieces, set aside.
.
COOKING INSTRUCTIONS-.
Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
Add the pork, until thoroughly cooked.
Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
Place hot soup into individual bowls and garnish with a whole basil leaf or two.
Serve with rice and enjoy!
.
NOTES-.
Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator... this will tenderize the pork.

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