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.
PORK CURRY ( FOR THE LADIES)
This recipe was created with the ladies in mind. Spicy, but not too hot. Simple to prepare and cook. Served with a vegetable dish over rice. The sauce can be thickened with a few table spoons of ground almonds.
Provided by Brian Holley
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a pot and melt the butter.
- Fry the onions and garlic for 3 minutes.
- Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
- Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
- Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
- Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
- Season with salt to taste.
- Serve with rice and a vegetable curry for a complete meal.
PORK CURRY RECIPE
Pork curry is easy to make at home with this handy recipe. It's cheap quick and tastes delicious! Pork curry recipe is a real family favourite...
Provided by Jessica Dady
Categories Dinner
Time 45m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2-3 mins, until no longer pink.
- Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20-25 mins until the pork is tender and cooked through, stirring occasionally.
- Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.
Nutrition Facts : @context https, Calories 498 Kcal, Sugar 6 g, Fat 17 g, Sodium 2.8 g, Protein 77 g, Carbohydrate 11 g
PORK KATSU CURRY
With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
- Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
- a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
- Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
- Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
- Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.
Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams
SLOW-COOKER PORK CURRY
Provided by Food Network Kitchen
Time 7h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the pork with the curry powder, 1 teaspoon brown sugar, the lime zest and a generous pinch each of salt and pepper in a large bowl; set aside. Put the potatoes in a 6- to 7-quart slow cooker and top with the cilantro stems and half of the red onion slices.
- Whisk the coconut milk with 1/4 cup water and the curry paste in a small bowl. Pour into the slow cooker. Add the pork and nestle into the vegetables and sauce. Cover and cook on low, 7 hours.
- Transfer the pork to a cutting board; let rest. Stir the green beans into the slow cooker and let stand, uncovered, 10 minutes. Toss the remaining red onion with the lime juice in a small bowl and let stand 10 minutes. Stir the remaining 1 teaspoon brown sugar into the curry sauce and season with salt and pepper.
- Divide the green beans, potatoes and sauce among bowls. Slice the pork and add to the bowls. Top each serving with the onion and any remaining lime juice in the bowl, the bean sprouts and cilantro leaves. Serve with lime wedges.
Nutrition Facts : Calories 400, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 111 milligrams, Sodium 478 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 40 grams, Sugar 8 grams
SLOW-COOKER CURRY PORK
I'm a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. -Beverly Peychal, Waukesha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
CURRY PORK TENDERLOIN
Full of flavor! Serve over rice and with steamed vegetables on the side.
Provided by BECKIL
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
- Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
- In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g
PEANUT BUTTER PORK CURRY
For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. -Angela Robinson, Findlay, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.
Nutrition Facts : Calories 463 calories, Fat 24g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 837mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 29g protein.
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
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