Pork Thai Curry - FineCooking.com

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Pork Thai Curry

By smiths37, member

Posted: September 17th, 2013

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles.

Created Using: Thai Curry

1 13.5- to 14-oz. can coconut milk
1/4 cup green curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
3 1/8-inch-thick slices fresh ginger or galangal
1 lb. boneless pork shoulder, leg, or tenderloin, cut into 1/4-inch-thick bite-size slices
3/4 cup bite-size asparagus pieces
3/4 cup bite-size pieces fresh baby corn
3/4 cup bamboo shoots, cut into bite-size strips
3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
a drizzle of coconut milk, for garnish
lime wedges, for garnish
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish
1/4 cup loosely packed chopped fresh cilantro, more whole leaves for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the pork and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the asparagus, baby corn, and button mushrooms and continue to simmer. After another 2 minutes, add the bamboo shoots and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil and cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the coconut milk, lime wedges, basil, and cilantro.

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