Best Thai Pork Curry Recipes

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THAI PORK & PEANUT CURRY



Thai pork & peanut curry image

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve

Steps:

  • Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
  • Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
  • Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

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

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.

THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE



Thai-Spiced Pork Tenderloin with Orange Curry Sauce image

Categories     Ginger     Marinate     Roast     Sauté     Orange     Pork Tenderloin     Curry     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

For sauce
3 cups orange juice
1 carrot, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons grated peeled fresh ginger
2 large garlic cloves, sliced
1 jalapeño chili, seeded, minced
1 tablespoon ground cumin
1 tablespoon Thai red curry base
For pork
1/2 cup molasses
1/2 cup reduced-sodium soy sauce
1/4 cup Thai red curry base
1 tablespoon grated peeled fresh ginger
1 1/2 pounds pork tenderloin, trimmed
1 tablespoon vegetable oil
6 tablespoons (3/4 stick) chilled butter, cut into pieces

Steps:

  • Make sauce:
  • Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make pork:
  • Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
  • Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
  • Cut pork into 1-inch-thick slices. Serve with sauce.

THAI RED CURRY WITH PORK AND NOODLES



Thai Red Curry with Pork and Noodles image

Lime juice and fresh basil brightenpork and noodles in a red curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 12

6 ounces wide rice noodles
2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Red Curry Paste for Thai Pork and Noodles
12 ounces ground pork
3/4 cup homemade or low-sodium store-bought chicken stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

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.

THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA



Thai Green Curry Paste With Pork and Chinese Okra image

If you like spicy curry dishes and with coconut milk this is the recipe to try. The original recipe called for Red Paneng Curry Paste, however, this recipe uses the Thai Green Curry paste. Also, Luffa/Chinese Okra is a great vegetable to use. However, a good substitute is using Zucchini (Squash) or any other type of vegetables.

Provided by SkipperSy

Categories     Malaysian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons oil
1 tablespoon green curry paste (more is optional to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 1/2 lbs pork loin (end sliced)
1/2-3/4 cup coconut milk, unsweetened
1 cup sweet basil
1 small hot chili pepper (optional)
1 tablespoon anchovies or 1 tablespoon fish sauce
1/2 teaspoon sugar
1 1/2 tablespoons peanut butter

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.

JUNGLE CURRY WITH PORK AND THAI EGGPLANT



Jungle Curry with Pork and Thai Eggplant image

Categories     Wok     Pork     Stir-Fry     Eggplant     Green Bean     Jalapeño     Gourmet

Yield Makes 8 servings (as part of larger meal)

Number Of Ingredients 16

1 lb Thai apple eggplants (see cooks' note, below)
2 tablespoons to 1/4 cup vegetable oil
1/4 to 1/2 cup Thai red curry paste
1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick
1/3 cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger
3 oz Chinese long beans or green beans, cut into 1-inch pieces
8 canned baby corn, rinsed, drained, and halved lengthwise
1 1/2 cups Thai chicken stock
3 tablespoons nam pla (Asian fish sauce; preferably Thai)
5 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot)
1 fresh chee fah chile or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded
1/4 teaspoon salt
1 cup loosely packed bai grapao (holy basil leaves)
Accompaniment: Thai pickled garlic (gratiam dong)
Special Equipment
a large (6-qt) wok

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 CURRY PORK LETTUCE WRAPS (NAM PRIK ONG)



Thai Curry Pork Lettuce Wraps (Nam Prik Ong) image

My neighbor Winnie gave me this Thai recipe of hers for thai curry pork in lettuce wraps.

Provided by Elliott

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 6

Number Of Ingredients 9

¼ cup white rice
2 pounds ground pork
1 red onion, finely chopped
2 tablespoons red curry paste (such as Mae Ploy)
2 tablespoons tomato paste
¼ cup water
2 limes, juiced
2 tablespoons fish sauce
12 leaves lettuce

Steps:

  • Toast the rice in a skillet over medium-high heat until lightly browned. Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.
  • Cook pork in a skillet over medium-high heat for 4 minutes. Place the onions in the skillet with the pork and continue to cook and stir until the onions are translucent, about 4 minutes. Stir in the curry paste and cook until aromatic. Mix in the tomato paste and reduce the heat to a simmer. Pour in 1/4 cup water if the pork seems dry and begins to stick to the bottom of the pan. Add the roasted, ground rice and continue to simmer until the ground rice is tender, about 5 minutes. Stir in lime juice and fish sauce to taste. Serve pork in lettuce leaves.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 12.6 g, Cholesterol 109 mg, Fat 32.2 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 11.9 g, Sodium 591.7 mg, Sugar 2.6 g

RED CURRY PASTE FOR THAI PORK AND NOODLES



Red Curry Paste for Thai Pork and Noodles image

Use this recipe to make our Thai Red Curry with Pork and Noodles.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 1 cup

Number Of Ingredients 12

10 small dried red chiles
5 tablespoons boiling water
5 garlic cloves, coarsely chopped
1 cup chopped shallots (about 8 ounces)
1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced
1 piece (2 inches) peeled fresh galangal or ginger, sliced
8 fresh cilantro roots, washed well and coarsely chopped
1/4 teaspoon Asian shrimp paste (or anchovy paste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon paprika
Freshly ground pepper

Steps:

  • Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.

THAI COCONUT PORK CURRY



Thai Coconut Pork Curry image

A spicy, yet tasty, pork recipe in which some ingredients can be excluded. Serve hot with steamed jasmine rice and garnish with toasted almond flakes and lime wedges.

Provided by COOKMASTER2

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 5

Number Of Ingredients 3

1 tablespoon vegetable oil
1 ¼ pounds lean pork, cut into cubes
2 ½ cups Thai-style coconut curry stir-fry sauce (such as KanTong®)

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.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 3.3 g, Cholesterol 63.2 mg, Fat 12.6 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 2.9 g, Sodium 435.6 mg, Sugar 0.3 g

THAI RED PORK CURRY WITH CORN AND PEAS



Thai Red Pork Curry With Corn and Peas image

Fast and easy to make, wonderful flavours without being too hot. A favourite weeknight meal, tasty and healthy. Taken from 'The Complete Stir Fry Cookbook'.

Provided by currybunny

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon peanut oil
2 tablespoons red curry paste
1 lb diced lean pork
1 cup coconut milk
1 cup corn kernel (= 2 corn cobs, kernals removed)
1/2 cup fresh peas or 1/2 cup frozen peas
1 tablespoon fish sauce
2 teaspoons brown sugar
2 teaspoons finely grated lime rind
1/2 cup shredded Thai basil

Steps:

  • Heat oil in wok, add curry paste and stir fry for one minute.
  • Add pork, stir fry until lightly browned.
  • Add coconut milk and one cup water, bring to the boil.
  • Simmer for 15 minutes.
  • Add corn and peas to wok, cook for 5 minutes.
  • Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
  • Serve with steamed rice.

Nutrition Facts : Calories 402.1, Fat 22.6, SaturatedFat 13.6, Cholesterol 66.9, Sodium 423.9, Carbohydrate 23.9, Fiber 3, Sugar 3.4, Protein 29.3

THAI YELLOW PORK CURRY



Thai Yellow Pork Curry image

Make and share this Thai Yellow Pork Curry recipe from Food.com.

Provided by Terese

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 small onions, thinly sliced
1 garlic clove, thinly sliced
500 g pork fillets, cubed
1 aubergine, cubed
400 ml coconut milk
3 kaffir lime leaves, shredded
2 tablespoons yellow thai curry paste or 2 tablespoons green curry paste
140 g shiitake mushrooms, sliced
220 g sliced water chestnuts, drained
2 tablespoons light soy sauce
1 teaspoon Thai fish sauce
10 -12 fresh basil leaves
rice, to serve
lime wedge, to serve

Steps:

  • Heat the oil in a large pan and cook the onions and garlic for 2 minutes.
  • Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.
  • Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
  • Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
  • Stir in the soy sauce, fish sauce and basil leaves.
  • Serve with plain rice and lime wedges for squeezing over.

Nutrition Facts : Calories 506.5, Fat 34.5, SaturatedFat 22, Cholesterol 78.8, Sodium 707.4, Carbohydrate 22.1, Fiber 7, Sugar 5.8, Protein 31.9

THAI GREEN CURRY PORK



THAI GREEN CURRY PORK image

Yield 4-6 people

Number Of Ingredients 8

1 pound pork shoulder (butt) cut across the grain into strips 1 1/2" x 1/2" x 1/8"
4 tablespoons Thai green curry paste
2 cups coconut milk
1 1/4 teaspoon palm sugar
3/4 pound green Thai eggplants (Chinese eggplant may be substituted), quartered
6 lime leaves, veined and julienned
15-20 Thai basil leaves, julienned
water as needed

Steps:

  • Skim the cream from the coconut milk. Place in a pot large enough to hold the remaining ingredients. Heat. Add the curry paste and cook, stirring until oil begins to appear on the surface of the mixture. Your paste will have darkened. Cook for 4-5 minutes. Add more coconut cream as necessary. Add the pork. Stir and toss to cook and coat with the paste. When the meat has turned grey, add the remaining coconut milk, palm sugar, and eggplants. Bring to a boil, and reduce to a simmer. Cook until the meat and eggplants are soft and cooked through. Add water a needed during the cooking process. Stir in the lime leaves and basil. Taste and correct seasoning (probably 30-40 minutes cooking time total) Serve over steamed rice.

THAI RED PORK CURRY WITH AUBERGINES



Thai Red Pork Curry With Aubergines image

Thin slices of pork cooked in a spicy coconut sauce with aubergines. Simple to cook dish with not too many ingredients. Start to finish in 30 minutes for a super tasty meal.

Provided by Brian Holley

Categories     Curries

Time 28m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork fillet, thinly sliced
1 medium aubergine, cubed
1/4 cup coconut cream
2 tablespoons Thai red curry paste
3 tablespoons fish sauce
1 1/2 tablespoons soft brown sugar
1 3/4 cups coconut milk
2 teaspoons lemongrass, pulp or 1 teaspoon grated lemon zest
2 fresh red chilies, sliced lengthways

Steps:

  • In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle.
  • Add the curry paste, sugar and fish sauce, cook for 3 minutes.
  • Add the pork and stir fry for 6 minutes.
  • Add the coconut milk and simmer for 5 minutes.
  • Add the aubergine and lemon grass, cook for 5 minutes.
  • Serve with rice or noodles and garnish with the sliced chilie.

Nutrition Facts : Calories 490.4, Fat 31.3, SaturatedFat 25, Cholesterol 71.4, Sodium 1180.4, Carbohydrate 26.5, Fiber 7.5, Sugar 18.3, Protein 30.1

THAI PORK CURRY



THAI PORK CURRY image

Number Of Ingredients 14

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. 2Stir 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.

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