Geoff
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- Apr 24, 2007
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Post your favourite recipes, what crap...sorry... well crafted dishes you are having for dinner etc here!
Me first :
Geoff's Red Thai Pork Curry. (serves 2)
Ingredients
60g (2 tbsp) of good quality Red Thai Curry Paste
250g (1/2 lb) of very lean pork fillet cut into small cubes
1 small handful of frozen raw king prawns (say.. 4 or so)
2tbsp olive oil (or other cooking oil if preferred)
One lime
One handful of coriander (cilantro) chopped
2 sweet red or yellow peppers, finely chopped
1 can light coconut milk (healthier than the full fat version!)
1 tsbp nam pla (thai fish sauce)
1 tbsp sugar
1 Mug (2 people measure) of uncooked Thai Jasmine Rice.
Boil the water for the rice, and put it on to simmer. It needs to be slightly more cooked than say Basmati as it should be sticky for this dish.
Heat the pan, and add 1tsbp of the oil the finely chopped peppers, stir fry briskly then turn down the heat and gently cook about 5 minutes until soft
Add the other 1tsbp of oil and the pork, and turn the heat up. Add 10g of the red thai curry paste and stir fry until the pork and peppers are nearly cooked and the paste is coated.
Add the coconut milk, the juice of 1/2 of the lime, the fish sauce and sugar and rest of the thai curry paste. Bring to the boil, stirring to mix well, throw in the raw king prawns, then turn down to a simmer. Add the coriander, and leave this all simmering while the rice finishes. It should not be reduced in volume (should stay soupy)
Serve in bowls, with the rice drowned by the curry. Service with the other half of the lime to squeeze over.
Thai paste can be adjusted for the faint or brave hearted. This quantity was medium-hot.
Lots of other things would work as well as pork/prawns. Those who dont eat any such thing can probably put in Tofu.
Enjoy! It's a great warming meal with fabulous colours and a great spicy coconut smell. Damn, I could eat it again now
-Geoff
Me first :
Geoff's Red Thai Pork Curry. (serves 2)
Ingredients
60g (2 tbsp) of good quality Red Thai Curry Paste
250g (1/2 lb) of very lean pork fillet cut into small cubes
1 small handful of frozen raw king prawns (say.. 4 or so)
2tbsp olive oil (or other cooking oil if preferred)
One lime
One handful of coriander (cilantro) chopped
2 sweet red or yellow peppers, finely chopped
1 can light coconut milk (healthier than the full fat version!)
1 tsbp nam pla (thai fish sauce)
1 tbsp sugar
1 Mug (2 people measure) of uncooked Thai Jasmine Rice.
Boil the water for the rice, and put it on to simmer. It needs to be slightly more cooked than say Basmati as it should be sticky for this dish.
Heat the pan, and add 1tsbp of the oil the finely chopped peppers, stir fry briskly then turn down the heat and gently cook about 5 minutes until soft
Add the other 1tsbp of oil and the pork, and turn the heat up. Add 10g of the red thai curry paste and stir fry until the pork and peppers are nearly cooked and the paste is coated.
Add the coconut milk, the juice of 1/2 of the lime, the fish sauce and sugar and rest of the thai curry paste. Bring to the boil, stirring to mix well, throw in the raw king prawns, then turn down to a simmer. Add the coriander, and leave this all simmering while the rice finishes. It should not be reduced in volume (should stay soupy)
Serve in bowls, with the rice drowned by the curry. Service with the other half of the lime to squeeze over.
Thai paste can be adjusted for the faint or brave hearted. This quantity was medium-hot.
Lots of other things would work as well as pork/prawns. Those who dont eat any such thing can probably put in Tofu.
Enjoy! It's a great warming meal with fabulous colours and a great spicy coconut smell. Damn, I could eat it again now
-Geoff
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