Thai Green Curry Paste With Pork And Chinese Okra

Name: Thai Green Curry Paste With Pork And Chinese Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
PREPARATION-.
2
De-bone the pork loin and cut up into bite size pieces, set aside.
3
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.
4
Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
5
Use a small not very hot pepper, remove the seeds, cut up, set aside.
6
Chop the anchovies into small pieces, set aside.
7
.
8
COOKING INSTRUCTIONS-.
9
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.
10
Add 1/2 to 3/4 cup of the coconut milk, lower heat and simmer for several minutes.
11
Add the pork, until thoroughly cooked.
12
Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
13
Place hot soup into individual bowls and garnish with a whole basil leaf or two.
14
Serve with rice and enjoy!
15
.
16
NOTES-.
17
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.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons oil, 1 tablespoon green curry paste (more is optional to taste), 1 teaspoon cumin powder, 1 teaspoon coriander powder, and more.

Yes, Thai Green Curry Paste With Pork And Chinese Okra falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!