Wednesday, August 12, 2015

Thai Green Curry Pork Belly

     Tasty Thai Food!
     There are a few traditional versions of Thai style Green Curry can be very pale in color and the sauce can look like a thin coconut milk broth.  There is usually only a small amount of Thai Green Curry Paste in the pale color version.  Spicier Thai Green Curry versions contain a higher proportion of curry paste and they have a much bolder flavor.
     Thai Green Eggplant is the body of Thai Green Curry Paste or Thai Green Curry Sauce.  Thai Green Eggplant looks kind of like a green plum.
     Thai Green Eggplant, green chile pepper and green spices are simmered till there is no excess moisture, then the ingredients are mashed to a dense paste consistency.  Thai Green Curry Paste can be made with fresh ingredients, but a manufactured Thai Green Curry Paste product is much more cost effective.
     Not all Thai Green Curry Paste products contain Thai Green Eggplant.  The volume of the container is an indicator.  It seems like the pint size containers of Thai Green Curry Paste are the ones that have Thai Green Eggplant in the list of ingredients.  The small 4 ounce size containers of Thai Green Curry paste seem to only have the essential spice mix and artificial color.

     Thai Green Curry Pork Belly:
     This recipe yields 1 portion.
     Step 1:  Heat a sauté pan or mini wok over medium/medium low heat.
     Add 1/4 cup of coconut milk.
     Simmer and reduce till the coconut milk turns into coconut oil.
     Step 2:  Add 6 ounces of pork belly that is cut into 3/4" cube shaped pieces.  (Cut the skin off of the pork belly, if it is attached.)
     Add 4 whole cloves of garlic.
     Gently sauté the pork belly, till it is cooked halfway.
     Step 3:  Add 1/5 cup of julienne sliced onion.
     Add 1/2 of a seeded green jalapeño that is cut into thin strips.
     Add a few red bell pepper strips for color.
     Briefly sauté till the vegetables start to cook.
     Step 4:  Add 1/3 cup of water.
     Add 1/4 of ground dried galangal.
     Add 1 to 2 tablespoons of Thai Green Curry Paste.  (2 tablespoons = spicy hot!)
     Stir the paste into the liquid.
     Simmer and reduce till the sauce starts to become thick.
     Step 5:  Reduce the temperature to low heat.
     Add 1 1/4 cups of coconut milk.
     Add 2 thin sliced large Thai Basil Leaves.
     Add 1 thin sliced Kafir Lime leaf.  (If no Kafir Lime leaf is available, then add 1/2 teaspoon of lime zest.)
     Add 1/2 teaspoon of lime juice.
     Add sea salt and white pepper.
     *Taste the sauce before adding salt!  Some Thai Green Curry Pastes already have salt in the ingredients.
     Add 8 to 10 trimmed snow peas.  (optional)
     Step 6:  Gently simmer till the sauce reduces to a thin soup consistency.
     Remove the pan from the heat.
     Place the Thai Green Curry Pork Belly in a shallow 6" wide casserole dish.
     Place the casserole dish on a doily lined serving plate.
     Garnish with thin sliced lime curls.
     Serve with steamed sticky rice on the side.

     Spicy Thai green curry!  

No comments:

Post a Comment