Thai Red Curry Pork Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Ingredients
| Lemongrass stalk | 1 , finely shredded | |
| Boneless pork | 1 pound | |
| Sliced mushrooms | 10 Ounce, drained | |
| 2 cups fresh green beans cut into 1-inch lengths or one 9-ounce package frozen cut green beans | ||
| Serrano chilies | 1 , cut into strips | |
| Fish sauce | 4 Teaspoon | |
| Water | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| Red curry paste | 1 Tablespoon | |
| Hot cooked rice | ||
| Red chili pepper | 1 To taste, sliced | |
Directions
For fresh lemongrass, remove and discard outer leaves and upper 2/3 of stalks.
Thinly slice remaining stalk.
For dried lemongrass, soak in enough warm water to cover for 2 hours, then drain and finely chop.
Set aside.
Partially freeze pork.
Thinly slice, across the grain, into bite-size pieces.
For dried mushrooms, in a medium bowl combine mushrooms with enough warm water to cover.
Let stand for 30 minutes.
Drain well.
Trim off stems and slice mushrooms.
Set aside.
If using fresh green beans, cook in a small amount of boiling water, covered, for 4 minutes; drain. (If using frozen beans, thaw.)
Set aside.
In a small bowl combine chilies, fish sauce, water, and sugar.
Set aside.
Preheat a wok or large skillet.
Add the cooking oil. (Add more oil as necessary during stir-frying.)
Add fresh green beans to hot oil.
Stir-fry green beans 2 minutes.
Add lemongrass, soaked dried or canned mushrooms, and curry paste.
Stir-fry for 1 to 2 minutes more.
Remove from wok.
Add half of the pork and stir-fry for 2 to 3 minutes or till pork is done.
Remove pork from wok and stir-fry remaining pork for 2 to 3 minutes.
Return all meat and the green bean mixture to wok.
Push mixture from center of wok.
Stir fish sauce mixture into center of wok.
Stir-fry for 1 minute more.
Serve with rice.
Garnish with chili pepper, if desired.
Thinly slice remaining stalk.
For dried lemongrass, soak in enough warm water to cover for 2 hours, then drain and finely chop.
Set aside.
Partially freeze pork.
Thinly slice, across the grain, into bite-size pieces.
For dried mushrooms, in a medium bowl combine mushrooms with enough warm water to cover.
Let stand for 30 minutes.
Drain well.
Trim off stems and slice mushrooms.
Set aside.
If using fresh green beans, cook in a small amount of boiling water, covered, for 4 minutes; drain. (If using frozen beans, thaw.)
Set aside.
In a small bowl combine chilies, fish sauce, water, and sugar.
Set aside.
Preheat a wok or large skillet.
Add the cooking oil. (Add more oil as necessary during stir-frying.)
Add fresh green beans to hot oil.
Stir-fry green beans 2 minutes.
Add lemongrass, soaked dried or canned mushrooms, and curry paste.
Stir-fry for 1 to 2 minutes more.
Remove from wok.
Add half of the pork and stir-fry for 2 to 3 minutes or till pork is done.
Remove pork from wok and stir-fry remaining pork for 2 to 3 minutes.
Return all meat and the green bean mixture to wok.
Push mixture from center of wok.
Stir fish sauce mixture into center of wok.
Stir-fry for 1 minute more.
Serve with rice.
Garnish with chili pepper, if desired.
Chef
