Thursday, 11 April 2013

Thai Green Pork Curry

This is the third time I have eaten this far eastern dish, and as the saying goes, third time lucky. I first tried this dish in a Thai restaurant, and was less than impressed, there was a lack of spice and oomh. The second time I made this recipe, it was from Jamie's 30 minute meals cookbook, but I queried the recipe as it did not contain any Thai green paste, or lime leaves, so I questioned the authenticity of the recipe. This is the third time I have made this and I must say I have fallen in love with this flavoursome (and somewhat unusual taste, to my taste buds). I have (heavily) adapted this recipe from my Weight Watchers Nice n Spicy and instead of using low fat cheese for the curry sauce, I used low fat coconut milk - surely this is the preferred ingredients in a Thai Green Curry. I also accidentally used green paste, instead of red paste - as suggested in the recipe, but I am in love with the Thai Green Curry. The curry was still in fact, healthy as using low fat coconut milk, and fry light, and pork loin reduced the saturated fats.
Here is how my Thai Green Pork Curry turned out:
Thai Green Pork Curry

Thai Green Pork Curry
Thai Green Pork Curry

Recipe for Thai Green Pork Curry
Serves 4 
calorie controlled cooking spray
500g pork loin tenderloin, cut into even chunks
4 shallots
1 teaspoon ginger puree 
2 1/2 tablespoons green Thai curry paste
can of 400ml low fat coconut milk
1/2 scotch bonnet pepper
1 tbsp curry powder
salt and pepper

Method
1) Marinade the pork with 2 cloves of garlic, black pepper, salt, 1 tbsp curry powder and 1 1/2 tbsp green Thai paste, leave to marinade over night.
2) Heat a wide, liddled, non stick saucepan and spray with the cooking spray. Cook the pork for 5 minutes, stirring until browned all over. Add the shallots, ginger puree and 1 tbsp curry paste and cook gently for 3 minutes
3) Add the coconut milk, and leave to cook on a low heat for 25 minutes, and stir every 10 minutes or so.

Serve with basmati rice and stir fry vegetables. 
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4 comments

  1. Hi,

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  2. Gorgeous recipe - I like how you've lightened the calories but kept the real Thai flavours and ingredients. I've made these curries with chicken and prawns but have never tried with pork - looks really good though!

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  3. That looks really yummy! We've missed you so much! Hopefully you will be baking with us our April Cake! I'd love to see how yours turns out! You haven't joined our fb group either, right? We're having great conversations there... I'd love for you to join us! :)

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  4. "I first tried this dish in a Thai restaurant, and was less than impressed, there was a lack of spice and oomh."
     
    I know! I often find that a problem too. You eat out at a restaurant for an authentic taste, and yet I believe a lot of them are a bit scared to give us as much spice as the recipe needs, in case we complain that it is too hot.

    ReplyDelete

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