Best 5 Thai Green Curry Paste With Pork And Chinese Okra Recipes

Indulge your taste buds in an aromatic journey with our Thai Green Curry Paste with Pork and Chinese Okra, a symphony of flavors and textures that will transport you to the vibrant streets of Thailand. Savor the delicate balance of our homemade green curry paste, crafted with a harmonious blend of fresh green chilies, fragrant lemongrass, pungent galangal, and a melange of aromatic spices.

Tender pork and Chinese okra, also known as luffa sponge gourd, play a starring role in this delightful dish. The succulent pork, marinated in a savory blend of soy sauce, garlic, and oyster sauce, boasts a beautiful caramelized exterior and a tender, juicy interior that melts in your mouth. The Chinese okra, with its unique texture and slightly bitter flavor, adds a refreshing contrast to the richness of the curry.

But wait, there's more! This versatile recipe also includes four additional variations to satisfy every palate. For a vegetarian twist, try our Green Curry Paste with Vegetables, featuring a delightful medley of colorful bell peppers, crisp carrots, and succulent broccoli. If you prefer seafood, dive into our Green Curry Paste with Shrimp and Eggplant, where plump shrimp and tender eggplant unite in a flavorful embrace.

For those who crave a bit of heat, our Green Curry Paste with Chicken and Bamboo Shoots brings the fire with a generous helping of fiery red chilies. And if you're a fan of hearty stews, our Green Curry Paste with Beef and Potatoes will surely hit the spot, featuring tender beef and hearty potatoes simmering in a rich, aromatic broth.

No matter your preference, each recipe promises an explosion of flavors and aromas that will leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will take you straight to the heart of Thailand.

Let's cook with our recipes!

THAI GREEN CURRY

Thai Green Curry image

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Provided by Nagi

Categories Mains

Time 35m

Number Of Ingredients 21

Ingredients

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Steps:

Heat oil in a heavy based skillet or pot over medium high heat.
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
Add chicken broth and coconut milk, mix to dissolve paste.
Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
Add kaffir lime leaves. Mix then bring to simmer.
Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
Add eggplants, cook 5 minutes until soft.
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
Serve curry over jasmine rice with garnishes of choice.

Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

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

Ingredients

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.

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.

KRUNG GAENG KEO WAN - THAI GREEN CURRY PASTE

Krung Gaeng Keo Wan - Thai Green Curry Paste image

Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container.

Provided by love4culinary

Categories Vegetable

Time 15m

Yield 1 batch

Number Of Ingredients 15

Ingredients

1 teaspoon caraway seed
12 black peppercorns
4 whole cloves
1 teaspoon Laos powder
1 teaspoon ground nutmeg
1 teaspoon dried rhizome (Gkrachai)
2 stalks lemongrass, minced
2 1/2 tablespoons cilantro, chopped
2 1/2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1/2 teaspoon dried kaffir lime rind, soak in hot water until soft, then mince
8 serrano chilies, minced
1 teaspoon shrimp paste
1 teaspoon salt
4 tablespoons vegetable oil

Steps:

Place the whole, dries spices in a mortar and grind to a smooth powder.
Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.

Nutrition Facts : Calories 561.2, Fat 55.9, SaturatedFat 7.7, Sodium 2338.2, Carbohydrate 15.8, Fiber 3.6, Sugar 2.9, Protein 3.3

Tips:

To make the curry paste from scratch, use a mortar and pestle to grind the ingredients together until a smooth paste forms.
If you don't have a mortar and pestle, you can also use a food processor to make the curry paste.
Be sure to use fresh ingredients for the best flavor.
If you can't find Chinese okra, you can substitute regular okra or another type of vegetable.
Adjust the amount of chili peppers to your desired spice level.
Serve the curry with rice or noodles.

Conclusion:

This Thai green curry paste with pork and Chinese okra is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The curry paste is made with a variety of fresh herbs and spices, and it gives the dish a complex and flavorful taste. The pork and Chinese okra add a nice texture and flavor to the dish, and the coconut milk makes it creamy and rich. This dish is sure to please everyone at your table.