THAI PORK AND PUMPKIN CURRY
Make and share this Thai Pork and Pumpkin Curry recipe from Food.com.
Provided by Kate S.
Categories Curries
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into bite-size pieces.
- Peel pumpkin and cut into bite-size pieces.
- Detach basil leaves from stem. Slice chilies.
- Pour the thick creamy top half of the coconut milk into a large pot, bring to boil on medium heat, and stir in the curry paste. Fry, stirring constantly, until aromatic, darker in color, and oily on the surface.
- Add diced pork, lemongrass, and lime leaves, and stir as the pork begins cooking, adding coconut milk a couple of tablespoons at a time.
- Add pumpkin with the remaining coconut milk, season with fish sauce and sugar.
- Simmer, checking regularly, until pumpkin is cooked but not mushy.
- Stir in basil leaves, chilies, and lime juice and remove from heat.
- Serve with steamed rice, garnished with basil.
- Tips: For a less creamy sauce, add some water and adjust seasonings. For a vegetarian dish, use green beans instead of pork.
Nutrition Facts : Calories 604.9, Fat 25.1, SaturatedFat 22.5, Cholesterol 36.9, Sodium 346.4, Carbohydrate 83.1, Fiber 0.9, Sugar 76.1, Protein 14.7
THAI PORK & PEANUT CURRY
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
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
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
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.
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