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:

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:
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...
so no fancy decoration today...
Enjoy !
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