Red Curry Pork with Peppers

Another post that I have had queued up for a couple of months to finish off and publish, is this delicious curry, from the Curry Bible that I got last Christmas… Red Curry Pork with Peppers.

As the author writes, it is a delightful combination of succulent pork, mushrooms and sweet red peppers. The mushrooms act as sponges, soaking up all the coconut sauce beautifully.

Source: Curry Bible – Mridula Baljekar

(Printable Recipe)

Serves 2-4

Ingredients:
2 tbsp Vegetable or Groundnut Oil
1 Onion, roughly chopped
2 Garlic Cloves, chopped
450 g/1 lb Pork Fillet, thickly sliced
1 Red Pepper, deseeded and cut into squares
175 g/6 oz Mushrooms, quartered
2 tbsp Thai Red Curry Paste
115 g/4 oz Creamed Coconut, chopped
300 ml/10 fl oz Pork or Vegetable stock
2 tbsp Thai Soy Sauce
4 Tomatoes, peeled, deseeded and chopped
Handful of Fresh Coriander

1 Heat the oil in a large fry pan and cook the onion and garlic for 1-2 minutes until they are soft but nor brown.

2 Add the pork slices and stir-fry for 2-3 minutes, until brown all over. Add the red pepper, mushrooms and curry paste.

3 Dissolve the creamed coconut in the stock and add to the pan with the soy sauce. Bring to the boil and simmer for 4-5 minutes, until the liquid has reduced and thickened.

4 Add the tomatoes and coriander and cook for 1-2 minutes.

Garnish with extra chopped coriander and serve with cooked rice or rice noodles.

Enjoy!

Pork with Mixed Green Beans

Having had a Curry recipe book given to me for Christmas, I thought it was about time to try a quick one after a long day in the office. Having all the ingredients apart from the Galangal, I popped by the shops on the way home to pick some up. It was very easy to prepare and cook and tasted great!

This is what the book said about it…
“Quick and convenient, this tasty Thai-style pork curry uses a mixture of different beans and envelopes them in a spicy sauce enriched with peanuts.”

Source: Curry Bible – Mridula Baljekar

(Printable Recipe)

Serves 2-4

Ingredients:
2 tbsp Groundnut Oil
2 Shallots, chopped
8 oz/225g Pork Fillet or Pork Chops, thinly sliced
1 inch/2.5 cm piece of fresh Galangal, thinly sliced
2 Garlic Cloves, chopped
10 floz/300ml Chicken Stock
4 tbsp Chilli Sauce
4 tbsp Crunchy Peanut Butter
4 oz French Beans, trimmed
4 oz Runner Beans, trimmed and sliced

1 Heat the oil in a wok or large frying pan and stir-fry the the shallots, pork, galangal and garlic until lightly browned.

2 Add the stock, chilli sauce and peanut butter and stir until the peanut butter has melted.

3 Add all the beans and simmer for 5-10 minutes.

Serve with Thai sticky rice or crispy noodles.

Enjoy!