Friday, 26 November 2010

Pork & Bean Sprouts Green Curry

Pork & Bean Sprouts Green Curry
(pt_br) Curry Verde com Lombo de Porco e Broto de Feijão

This is not an "authentic Thai" dish it is a creation based on Thai food and ingredients!




Servings: 4
Source: Beto Boton

















Ingredients

400 grams Pork Sliced, Ask your butcher to slice the pork in strips or thin slices (preferred)
300 grams  Bean Sprouts
4 Chillies Fresh
2 Carrots
1 bunch Coriander Fresh w/ Roots
2 tablespoon Garlic Minced
1 tablespoon Fish sauce (nahm plah)
4 tablespoon Peanut Oils
300 millilitres Water
200 millilitres Coconut Cream
3 tablespoon Mae Ploy Green Curry Paste


Method

1. Carrot Preparation: 
Precook the carrots until they are "easier" to slice! My measure for this is I can poke  bamboo stick in it - it gets in a bit but doesn't go through . Or enough to take it from the water with a fork. It is firm but cooked.

Cut the Carrot long-way in 2 parts if you prefer to cook in a very small pan cut it before pre-cooking. 
Cool it in running water and
Slice it thinly 



2. Coriander Bunch: 

First of all :
In Brazil for some unknown reason or no reasoning, when you buy a bunch of herbs most of the times you get some spring onions with the bunch. If that is the case separate them and I'll explain what I do in a second.

Separate the Coriander in 3 parts
1 Leaves - Chop them roughly
2 Stems - Chop them course
3 Roots - Chop them well - very small

If you have a bunch of spring onions that came with the coriander, 
Separate the spring onions in 2 parts t
1 The soft green - Chopped at 45 degrees angle ! 
2 The white part - Chop them well - very small

Mix the white chopped spring onions with the coriander roots


3. Pork on the Wok !: 

Always Preheat your wok.
Put in the wok these ingredients in this order
 1 - All peanut oil
 2 - All Gralic
 3 - All Coriander Roots and white part spring onions if available
 4 - 1 Tablespoon of Green Curry Paste
 5 - 400g of Pork slices
 6 - Fish sauce

The purpose here is to seal the pork meat with all the above ingredients mixed well i the meat.
If the mixture it too dry you add a bit of water to melt all ingredients together in a "soft paste"
As soon as the meat starts to seal outside add HALF of the chillies thinly chopped.

Add now All remainder:
Water
Green Curry Paste
Coconut Cream
Coriander STEMS

Keep turning the mixture until all mixture is homogenous 
Keep it in medium/high heat until you see the oil from the curry paste on the surface!


4. Add Pre-cooked Carrots: 

Add the pre cooked sliced Carrots 
Mix well and
Turn off the heat! 
Wait until it stops boiling!







5. Bean Spriuts: 




The important part of this dish is that the Ben Sprouts should be maintained without cooking!
They have to be only "heated" and "softened" to a minimum by the curry and served crunchy so 
BE QUICK on this step!








6. The Ready Wok: 

Add Coriander Leaves and Chillies to taste to the mixture
If you're casual like me and cook this everyday garnish it on the wok itself and serve!













7. Serving: Serve it with Jasmin Sticky Rice 
Of course you add more coriander and chillies 



Ok This is not a restaurant! 


so no fancy decoration today...

Enjoy !

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