Best 5 Thai Pork Curry Recipes

THAI PORK CURRY

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 WITH PORK AND NOODLES

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.

JUNGLE CURRY WITH PORK AND THAI EGGPLANT

Steps:

• Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
• Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.
• Serve topped with remaining basil.

THAI COCONUT PORK CURRY

Steps:

• Heat oil in a large saucepan over high heat; cook pork in hot oil until completely browned, about 5 minutes.
• Pour stir-fry sauce into the saucepan, bring to a simmer, and cook until the pork is cooked through, 15 to 20 minutes.

THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA

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.