Good morning everyone. First and foremost I want to thank you all for being so understanding and supportive over the last few weeks. I had been feeling pretty drained in part because of everything going on with covid-19, but also because we moved in the middle of all of this. I've been back and forth between where I live now and where I used to live about seven times in the last month and a half. It's a three-hour drive each way which is fine once in a while but not once or twice a week. Luckily, that is completely done now. Then, of course, there was the horrible shooting two weeks ago which in all honesty hit me pretty hard. I was in the exact area where that began only a few hours before the first shots were fired. I think on top of everything else it was just a little more than I could take and still find the energy and drive to be creative and do everything I have to do to keep the blog and everything going. So again, thank you all. I feel much better now and I am eager to get going.
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With that, let's get back to business as usual.
Today we are going to look at the Thai Coconut Red Curry Pork recipe I was originally going to post about two weeks ago. To make this I used a product (Thai Kitchen Red Curry Paste) which you should all be starting to get a little familiar with as I have used it to make a few different things. You can check those out here and here. This is a pretty straightforward recipe that gives you one more delicious way to use pork. Of course, you can use chicken, fish or tofu for this too. If you are looking for another great way to cook pork chops, that is worth checking out as well.
Let's take a look.
Getting Started
To get started I mixed the pork with the curry paste and a bit of salt and let it sit for a few minutes while my oven was heating up. My pork was already cubed up (about 1 lb), but you can just cut up some pork chops. I used about 2 tablespoon of the curry paste (which is gluten-free) plus a good pinch of salt which was probably about a ¼ tsp. I mixed this all together, turned the oven on to 425°F and let it sit until the oven was hot and ready.
Ginger and Garlic
While I was waiting for the oven to heat up I combined 2 small onions with 4 cloves of garlic and a 2-inch piece of ginger in the bowl of a food processor and blitzed it. You can make extra of this and freeze it in ice cube trays then use it whenever you want to make a curry. If you are new to cooking with curry and want to understand the fundamentals, my post on the basics of curry is a great place to start.
Get Cooking
Once the oven was hot I lightly oiled a sheet pan with olive oil, spread the pork out so that none of the pieces were touching, and placed it in the centre of the oven. Then, I let a large skillet heat up over medium-high heat before adding in 2 tablespoon of olive oil along with the ginger, garlic and onion mixture and one minced celery stalk. I cooked this mixture for about 5 minutes, stirring a few times a minute.
Curry Paste
Once the onion mixture started to brown slightly I added in the remaining curry paste and cooked it for about 3 minutes until it had darkened slightly and became very aromatic. At this point, I added in a ½ cup of water.
Vegetables
While I was waiting for the oven to heat up I cut up half of a large head of cauliflower. If you have a small cauliflower use the whole thing. Once I added the water into the curry I added the cauliflower along with 1 cup of green beans. I mixed this all up then added in 1 400 ml can of full-fat coconut milk. I brought this all to a boil, turned the heat down to low, put a lid on the pan and let it simmer until the pork was ready.
Pork
After about 20 minutes of being in the oven, the pork was dark around the edges and cooked through. I removed it from the oven, added it into the curry broth and simmered it for another 5 minutes.
Thai Coconut Red Curry Pork
After the final 5 minute simmer, I seasoned the pork with salt, pepper, and lime juice to taste and served it with basmati rice and a lime wedge. Just like that dinner was ready.
Conclusion
This has become one of my go-to weeknight curries because it comes together quickly and the flavour is fantastic without a lot of fuss. I genuinely recommend giving this one a try, especially if you have been looking for a new way to use up pork.
Recipe
Ingredients
- 1 jar Thai Kitchen Red Curry Paste
- 1 can Coconut Milk
- 4 cloves Garlic
- 2 sm Onions About 1 cup
- 2 inch Piece of Ginger
- ½ head Cauliflower
- 1 stalk Celery, thinly sliced
- 1 cup Green Beans
- 1 lbs Cubed Pork
- 1 Lime Juiced
- Salt and Pepper to taste
- 3-4 tablespoon Olive Oil
- ½ cup Water
Instructions
- Preheat the oven to 425°f
- Combine the pork with 2 heaping tablespoons of the curry paste and a pinch of salt. Mix well and let sit for a few minutes.
- Oil a sheet pan with 1-2 tablespoon of olive oil. Spread the pork out onto the sheet pan leaving spaces between the pieces. Roast on 425°F for about 20 minutes or until the pork is cooked through and browned on the edges.
- While the pork is cooking peel and rougly chop the onions and place in the bowl of a food processor along with the garlic and ginger. Blitz until the finely chopped.
- Heat a large frying pan over medium-high heat. Add the remaining olive oil into the pan along with the onion, garlic, and ginger mixture and cook for about 2 minutes.
- Add the celery into the pan and cook for an additional 3-4 minutes.
- Once the celery has softened slightly add in the remaining curry paste along with the water and cook for 4-5 minutes.
- Add in the coconut milk, cauliflower and green beans. Bring the mixture to a boil, reduce the heat to low, and put a lid on the pan and simmer until the pork is ready.
- Once the pork is cooked add it into the coconut broth. Return the lid and simmer for an additional 5 minutes. Finish to taste with salt, pepper, and lime juice. Serve with rice.
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