Thai Green Curry Paste With Pork and Chinese Okra
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 188.8062 |
| Energy (kCal) | 5082.051 |
| Carbohydrates (g) | 87.3971 |
| Total fats (g) | 457.8245 |
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Cuisine
Asian >> Southeast Asian >> Malaysian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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 ½ to ¾ 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| oil | 2 | tablespoons | 224.25599999999997 | 0.0 | 0.0717 | 25.4669 | |
| green curry paste | 1 | tablespoon | - | - | - | - | |
| cumin powder | 1 | teaspoon | - | - | - | - | |
| coriander powder | 1 | teaspoon | 5.364 | 0.9898 | 0.2227 | 0.3199 | |
| pork | 1 1/2 | 1/2 | sliced | 2558.304 | 0.0 | 94.6436 | 238.6163 |
| coconut milk | 1/2 - 3/4 | cup | unsweetened | 0.0 | 0.0 | 0.0 | 0.0 |
| basil | 1 | cup | sweet | 5.52 | 0.636 | 0.7559999999999999 | 0.1536 |
| hot chili pepper | 1 | - | - | - | - | ||
| anchovy | 1 | tablespoon | - | - | - | - | |
| sugar | 1/2 | teaspoon | 9.177 | 2.2954 | 0.0 | 0.0 | |
| peanut butter | 1 1/2 | 1/2 | 2279.43 | 83.4759 | 93.1122 | 193.2678 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.