Pork and vegetable Thai curry

This was really good! I made it with things I had on hand, based loosely on this recipe and this recipe.

1/2 small yellow onion, sliced
1 carrot, thinly sliced
1/2 small green pepper, sliced
1 tbsp. ginger, minced
1 tbsp. garlic, minced

ate.2017.06.17.c1.jpgAdd a little oil to the sauté pan. Cook the onion for a few minutes.

Add the carrot and cook for a few minutes.

Add cooked sliced pork (3.0 oz.), green pepper, garlic, and ginger and cook for a few minutes.


1 tbsp. Thai red curry paste
1 tbsp. chili garlic sauce (optional for added heat)
1 tsp. rice vinegar
1 tsp. soy sauce
4.0 oz. unsweetened coconut milk

Cook for a few minutes. If it starts to get too thick, add a little water. I added 1-2 oz. water.

Add a minute before serving:


And right before serving:

cilanto and basil
freshly ground black pepper

Serve with rice.

I only used a quarter of the can of coconut milk, but it appears that it can be frozen so I vacuum sealed and froze it. We'll see how it works when I use a defrosted package.

Update July 10, 2017: The frozen coconut milk worked fine. I didn't even need to blend it first, I just poured it out of the defrosted, vacuum sealed bag. I also added the 1 tbsp. of chili garlic sauce for a bit of spice.

ate.2017.07.10.c1.jpg ate.2017.07.10.d.jpg

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This page contains a single entry by Rick Kasguma published on June 17, 2017 6:04 PM.

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