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 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.

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.