THAI OKRA RECIPE RECIPES

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THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA RECIPE ...



Thai Green Curry Paste With Pork and Chinese Okra Recipe ... image

If you like spicy curry dishes and with coconut milk this is the recipe to try. The original recipe called for Red Paneng Curry Paste, however, this recipe uses the Thai Green Curry paste. Also, Luffa/Chinese Okra is a great vegetable to use. However, a good substitute is using Zucchini (Squash) or any other type of vegetables.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons oil
1 tablespoon green curry paste (more is optional to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 1/2 lbs pork loin (end sliced)
1/2-3/4 cup coconut milk, unsweetened
1 cup sweet basil
1 small hot chili pepper (optional)
1 tablespoon anchovies or 1 tablespoon fish sauce
1/2 teaspoon sugar
1 1/2 tablespoons peanut butter

Steps:

  • PREPARATION-.
  • De-bone the pork loin and cut up into bite size pieces, set aside.
  • Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
  • Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
  • Use a small not very hot pepper, remove the seeds, cut up, set aside.
  • Chop the anchovies into small pieces, set aside.
  • .
  • COOKING INSTRUCTIONS-.
  • Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
  • Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
  • Add the pork, until thoroughly cooked.
  • Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
  • Place hot soup into individual bowls and garnish with a whole basil leaf or two.
  • Serve with rice and enjoy!
  • .
  • NOTES-.
  • Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator… this will tenderize the pork.

Nutrition Facts : Calories 516.9, FatContent 39.9, SaturatedFatContent 15.1, CholesterolContent 102.1, SodiumContent 104.3, CarbohydrateContent 3.1, FiberContent 0.6, SugarContent 1.1, ProteinContent 36.4

WOK-FIRED OKRA SAMBAL RECIPE | FOOD NETWORK



Wok-Fired Okra Sambal Recipe | Food Network image

Provided by Food Network

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

2 tablespoons peanut or vegetable oil, plus more for frying
1/4 cup sambal oelek (Asian chili paste)
Kosher salt
1/2 cup sugar
2 pounds okra, trimmed and cut on the bias into 2-to-3-inch pieces
1 1/2 teaspoons oyster sauce
Freshly ground pepper
1 to 2 tablespoons fried shallots
Julienned red fresno or jalapeno chile pepper, for topping

Steps:

  • Heat the peanut oil in a wok or skillet over medium heat. Add the chili paste and fry, stirring, about 3 minutes. Add 2 tablespoons salt and all but 1 teaspoon of the sugar and cook until the sugar begins to caramelize, about 5 minutes.
  • Heat about 4 inches peanut oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the okra until bright green, about 30 seconds, then remove with a wire skimmer or slotted spoon and shake off the excess oil. Add the okra to the wok with the chili sauce and toss about 1 minute. Add the oyster sauce, 1/2 teaspoon pepper and the remaining 1 teaspoon sugar and toss 30 more seconds. Transfer to a serving bowl and top with the shallots and chile pepper.

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