Thai Pork Curry

Submitted by sassee1

"Another great Thai recipe"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 2

ingredients

• 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

directions

1. 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.
2. 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.

Reviews

[lin18760]

This was awesome! Very Hot!! Will make again but cut down on hot peppers.I served this with recipe#29074 Coconut ginger rice.Thanks.

 

[McArthur Colin]

Great recipe, however, it would be more useful if the author would add amounts of coconut milk. One can is 8 oz, 12 oz or ?? If doubling the recipe strongly suggest one large 12oz can is enough - - not two. Coconut milk is VERY calorie unfriendly so less is better.

 

[mrshmay]

Delicious! Added scallions and chopped red pepper. I kept the heat low with only half of a Serrano pepper. My sister said it was restaurant food. Very happy indeed!

 

[HeatherN]

Loved this! The flavor was fantastic. I left out the baby corn, used a fresh habanero and serrano chilies from a can, it was very hot, but so delicious. I also served it with #29074 Coconut Ginger Rice (which was also delicious!!) so I used 1/2 cup of coconut milk for that and the remainder in this recipe. I let it simmer a little too long, so there wasn't much sauce left by the time we ate, so next time I will either cover the pan or not let it simmer quite so long. The tiny bit that was leftover was just as good for lunch. Thanks for a great recipe.

 

[FLYing4Me]

We loved this. I usually make chicken curry so this was a nice change. I subbed soy for the fish sauce and I left out the baby corn instead adding water chestnuts and bamboo shoots because that is what I had on hand. Thank you, I will be making this again.