Working in batches ensures golden and tender okra, not soft and slimy.
Provided by: EasyRecipesCooking.com
Yield: 4 Servings
|½ cup vegetable oil|
|2 large shallots, thinly sliced|
|4 garlic cloves, thinly sliced|
|1 serrano chile, thinly sliced|
|2 tablespoons finely chopped peeled ginger|
|1 pound fresh okra, halved lengthwise, quartered if large|
|Kosher salt, freshly ground pepper|
|2 tablespoons fresh lime juice|
|Lime wedges (for serving)|
- Heat 1/4 cup oil in a large skillet over medium-high heat. Cook 1 shallot, 2 garlic cloves, 1/2 chile, and 1 Tbsp. ginger, stirring, 30 seconds. Add half of okra and cook, tossing occasionally, until tender and golden brown, about 4 minutes; season with salt and pepper and transfer to a plate. Repeat with remaining oil, shallot, garlic, chile, ginger, and okra, returning first batch to skillet when second batch has finished cooking.
- Add lime juice and toss to combine.
- Serve with lime wedges for squeezing over.
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)
|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|
- 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!
- 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.
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