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Thai Coconut Curry w/ Pork

The resolution of the photos is not that good because they were taken w/ my friend’s i-phone. Sorry, no photo of the individual plating… we were too busy pigging out!


Thai Coconut Curry w/ Pork


5 carrots – peeled, quartered and cut into ¾ inch pieces

1 red onion – julienned

6 asparagus spears – cut into 1 inch pieces

1 tomato – ½ inch dice

1 medium broccoli crown ­- cut into small florets (stem cut into 1 inch pieces)

¾ pound crimini mushrooms – halved and sliced

1 bunch chard – stems and leaves cut into 1 inch pieces

1/3 pound green beans – cut into 1 inch pieces

1 green bell pepper – cut into ½ inch squares

6 cloves garlic – minced

2 ears yellow corn – kernels only

zest (minced) and juice of 2 limes

1 1/2 tablespoons fresh ginger – minced

1 1/4 teaspoons Thai red curry paste

1 can (14 ounces) unsweetened coconut milk

½ medium butternut squash – peeled and cut into 1 inch cubes

1 cup veggie stock

2 ¼ pound pork loin – trim off excess fat and cut into ¾ inch cubes

1 + 1 tablespoons olive oil

salt and pepper to taste



1) In a wok, over medium heat, sauté onion in 1 tablespoon olive oil until translucent; add mushrooms and sauté until soft; add garlic and sauté for 1 minute


2) Add all other ingredients, stir and let simmer until all veggies are soft, stirring occasionally (approx. 1 ½ hours); salt to taste


3) In a separate pan, sauté pork w/ 1 tablespoon olive oil until browned and cooked through; salt and pepper to taste


4) Serve w/ steamed brown rice (and the pork on the side so your vegetarian friends can partake and enjoy this delicious meal too!)


** I’m not a big fan of white wines, but my friends brought over a bottle of French vouvray which was a great match for this dish


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