Thai Red Curry Pork With Corn And Peas

Thai Red Curry Pork With Corn And Peas

Preparation time: 15 minutes
Total cooking time: 25 minutes
Serves 4

Ingredients for red curry pork:

1 tablespoon oil
1-2 tablespoons red curry paste (ready-made paste)
500 g (1lb) lean, diced pork
1 cup (250ml/8 fl oz.) coconut milk
1 cup (200 g/61/2 oz) fresh corn kernels or 150 g baby com spears
1/2 cup (90 g/3 oz.) fresh peas
1 tablespoon fish sauce
2 teaspoons soft brown sugar
2 teaspoons finely grated lime rind
1/2 cup (30 g/1 oz.) shredded Thai basil

Directions for red curry pork:

1.When you decide to start cooking this recipe, start by following these guidelines. Heat the oil in a wok. Add the curry paste and stir-fry for about 1 minute or so. Add the pork and stir-fry until lightly browned.

2. Add the coconut milk and 1 cup (250ml/8 fl oz.) of water and bring to the boil. Simmer for about 15 minutes or so.

3.Add the com and peas to the wok and cook for 5 minutes. Add the fish sauce, the brown sugar, the lime rind and the basil leaves and toss well.

Nutritional Value for red curry pork:

Protein 30 g;
Fat 20 g;
Carbohydrate 13 g;
Dietary Fibre 3.5 g;
Cholesterol 62mg;
Energy 1535kJ (367cal)

Hint for red curry pork:

Remove the kernels from two fresh corn cobs to make 1 cupful. Use a sharp knife to scrape down the length of the sides to remove kernels. Frozen corn can also be used

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in this article make all the urls (links) active.

Share

Spa Cuisine: Khao Mok Gai

Spa Cuisine: Khao Mok Gai (Thai Rice Curry With Herbed Chicken)

Nutrients Per Serving

Kilocalories   403.5
Protein   27.46g
Carbohydrate   56.84g
Fat, Total   6.92g

Cucumber relish

Ingredients

300ml rice vinegar
260g honey
360g cucumber, peeled, cored and finely chopped
4tbsp long red chillies, finely chopped
3tbsp chopped coriander

Method

In a saucepan, bring vinegar and honey to the boil. Stir frequently until the honey has dissolved and continue to cook for 10-15 minutes. Remove from heat. Once cooled, add cucumber, chillies and coriander and stir well. Set aside until ready to serve.

Thai rice curry with herbed chicken

Ingredients

60ml coconut milk
1 shallot, finely chopped
2 garlic cloves, finely chopped
1tbsp fresh ginger, finely chopped
4 chicken breasts, skinned and boned
1tbsp curry powder
¼tsp turmeric powder
300g brown jasmine rice
3tbsp soy sauce
1tbsp miso paste
4 cardamom pods
1 bay leaf
1 cinnamon stick

Method

Heat the coconut milk in a large saucepan or casserole dish with a lid. Add shallot, garlic and ginger, cook over a low to medium heat for 3-5 minutes. Add chicken and turn up the heat until it is evenly browned. Add curry powder and turmeric powder and stir well to evenly coat chicken. Add rice, soy sauce and miso paste, and stir well. Pour in 250 ml water and stir well. Add cardamom pods, bay leaf and cinnamon stick. Cover and bring to the boil. Reduce heat and simmer gently for 30-35 minutes or until the rice is cooked and tender. Remove from heat and leave to stand for 10 minutes with the lid on. After 10 minutes, fluff the rice with a fork and discard cardamom pods, bay leaf and cinnamon stick. Serve rice curry warm with cucumber relish on the side.

Chiva-Som Spa Cuisine Concept & Philosophy

Chiva-Som has won many international awards for outstanding spa cuisine, notably the Conde Nast Award for best Spa Cuisine and the Spa Asia Crystal Award for Best Spa Cuisine Menu. You culinary senses will be treated when you check into Chiva-Som.

Our concept is to provide healthy cuisine but with so many flavors you will never notice it’s good for you! We will introduce you to the freshest produce delicately mixed with fresh herbs and spices to create flavors that will scintillate the senses and create delicious dining experiences. Our view of spa cuisine is that the moderation should be in the ingredients, not the flavor.

Chiva-Som chefs create daily menus to offer the widest range of dishes to suit a healthy lifestyle while satisfying your appetite. We include the tenderest steaks, the tastiest lamb, the softest chicken, the most delicate fish and the freshest vegetables combined with local herbs and spices to produce great tasting dishes.

Our philosophy is that our guests should take away not just a memory but also an experience which is why all of our dishes can be made at home using ingredients that can be purchased anywhere. We offer spa cooking classes and the Chiva-Som cookbook where the secrets of a healthy diet can be learned and applied at home.

For more information please visit Spa cuisine site

Chiva-Som is a luxury health resort, combining international standards with Thai hospitality to deliver personal wellness programmes in a non regimented way. Everything we do focuses on a holistic approach to health that incorporates mind, body and spirit.

Chiva-Som provides the support to guide everyone on a path to greater health and vitality.

Contact us by E-mail: reservation@chivasom.com, Phone: +66 0 32536536, Fax: +66 0 32511154, website: www.chivasom.com or become a fan on facebook http://www.facebook.com/pages/Chiva-Som/88186568201.

Share

Pork Ball Curry With Egg Noodle Recipe

Pork Ball Curry With Egg Noodle Recipe

Preparation time: 15 minutes
Total cooking time: 20 minutes
Serves: 4

Ingredients for pork ball curry with egg noodle recipe:

200 g (6 1/2 oz.) pork mince
3 cloves garlic, chopped
2 stems lemon grass (white part only), finely chopped
2.5cm (1 inch) piece ginger, grated
1 tablespoon oil
1-2 tablespoons green curry paste (ready-made paste)
1 1/2 cups (375ml/12 fl oz.) coconut milk
2 tablespoons fish sauce
2 teaspoons soft brown sugar
1/2 cup (15 g/1/2 oz.) chopped Thai basil leaves
200 g (6 1/2 oz.) fresh egg noodles
sliced spring onions, coriander leaves and sliced chillies, to serve

Directions for pork ball curry with egg noodle recipes:

1. Finely chop the pork mince with a cleaver or large knife. Combine the mince, garlic, lemon grass and ginger in a bowl and mix thoroughly. Form teaspoonfuls into small balls.

2. Heat the oil in a wok, add the curry paste and cook over low heat, stirring constantly, for 1 minute or until fragrant. Add the coconut milk and
1 cup (250ml/8 fl oz.) of water to the wok. Stir until boiling, then reduce
the heat and simmer for 5 minutes. Add the pork balls and simmer for 5 minutes or until cooked. Add the fish sauce, brown sugar and Thai basil.

3. Cook the noodles in boiling water for 4 minutes or until tender, then drain. Toss with the pork balls and curry sauce and then serve immediately, as the noodles will soak up the sauce. Scatter spring onions, coriander and chillies over the top.

Nutritional Value for pork ball curry with egg noodle recipes:

Protein 20 g;
Fat 25 g;
Carbohydrate 42 g;
Dietary Fibre 3.5 g; Cholesterol 34mg;
Energy 1980kJ (475cal)

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in this article make all the urls (links) active.

Share