GREEN CURRY PORK TENDERLOIN
Categories Pork Marinate Dinner Lime Pork Tenderloin Curry Grill Grill/Barbecue Advance Prep Required Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For pork and marinade:
- Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
- For cumin-spiced pumpkin seeds:
- Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
- For curry sauce and assembly:
- Heat 1 tablespoon oil in a medium saucepan over medium heat.
- Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
- Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
- Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
- Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
- DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.
GREEN PORK CURRY
I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy.
Provided by SeanS
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
- Add curry paste and cook 2 minutes.
- Add sliced pork and stir fry 4 minutes.
- Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
- Simmer for 10 minutes, stirring occasionally.
- Taste and adjust seasoning with more fish sauce or sugar.
- Slice remaining lime leaves into very thin strips.
- Add lime leaves and basil.
- Serve over jasmine rice.
THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA
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
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.
GREEN-CURRY PORK AND EGGPLANT
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.
Nutrition Facts : Calories 676 g, Fat 48 g, Fiber 5 g, Protein 48 g, SaturatedFat 22 g
GRILLED PORK CHOPS WITH SMASHED CUCUMBERS AND GREEN CURRY VINAIGRETTE
Crushed coriander seeds add fruity spice and crunchy texture to these grilled pork chops. The accompanying cucumber salad is tangy and spicy. The secret? Store-bought Thai green curry paste, which I love because it's packed with lemongrass, green chiles, shallot and ginger. This fragrant paste is usually simmered into curries but here I whisk it into a dressing for cucumbers.
Provided by Justin Chapple
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or cast-iron grill pan to medium-high heat and oil the grates.
- Brush the pork chops with oil, then sprinkle them all over with salt, pepper, the lime zest, coriander and red pepper.
- Grill the pork chops, flipping, until lightly charred and an instant-read thermometer inserted near the bone registers 135 degrees F, about 10 minutes; transfer to a plate and tent with foil.
- Meanwhile, whisk the curry paste with the vinegar and oil in a serving bowl; season the dressing with salt and pepper.
- Cut the cucumbers crosswise into manageable pieces. Lightly smash the pieces with the side of your knife or the palm of your hand, then tear them into bite-size chunks; transfer to the serving bowl. Toss the cucumbers in the dressing, and then fold in the chiles, shallot and cilantro. Season the salad with salt and pepper. Serve alongside the pork chops.
RED PORK CURRY WITH GREEN BEANS
You can make this curry a day ahead - it's a classic dish, full of spicy flavour
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.
- Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out. Tip in the pork and stock, bring to the boil, then simmer for 5 minutes.
- Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for a further 5 minutes, adding the beans halfway through. Throw in the basil and coriander and serve with rice noodles.
Nutrition Facts : Calories 396 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.29 milligram of sodium
THAI GREEN CURRY PORK
Yield 4-6 people
Number Of Ingredients 8
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.
PHAD PHRIK KHING MUU (RED CURRY WITH PORK BELLY AND GREEN BEANS)
Make and share this Phad Phrik Khing Muu (Red Curry With Pork Belly and Green Beans) recipe from Food.com.
Provided by Member 610488
Categories Curries
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Bring pork and 6 cups water to a boil in a 4 qt saucepan over high heat. Cook until pork is tender (45 minutes). Transfer pork to an ice bath. Drain, dry completely, and discard skin. Cut pork into 1 inch pieces about 1/2 inch thick and set aside.
- While cooking the pork belly, place chiles in a bowl and cover with 2 cups boiling water. Let sit until soft (15 minutes). Drain chiles, reserving 5 tbsp liquid.
- Place chiles in a small food processor with dried shrimp, cilantro root, salt, garlic, shallots, lemongrass, ginger and galangal. Pulse until roughly chopped. Add reserved liquid and puree until smooth. Set 1/2 cup aside and refrigerate remaining paste for future use (up to 2 weeks).
- Heat a 12 inch skillet or 13 inch wok over medium-high heat and add pork pieces. Cook, turning as needed, until browned on all sides and fat is rendered (12 minutes). Add garlic and cook until beginning to brown (1-2 minutes). Stir in the 1/2 cup curry paste.
- Cook, stirring, until fragrant (1-2 minutes). Add fish sauce, peppercorns, palm sugar, lime leaves, chiles, ginger and 2/3 cup water. Bring to a boil. Add beans and cook, stirring occasionally, until tender (15 minutes). Remove from heat and stir in basil. Serve with jasmine rice on the side.
Nutrition Facts : Calories 440.6, Fat 31.2, SaturatedFat 11.1, Cholesterol 40.9, Sodium 1272.2, Carbohydrate 31.4, Fiber 3.9, Sugar 12, Protein 13.1
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