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1 Thai Green Pork Curry

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Thai Green Pork Curry

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Ingredients

4 portion(s)

  • 2-4 tablespoons Alvin's Green Curry Paste, page 12, A Taste of Asia Cookbook
  • 400 grams coconut milk
  • 350 grams mushrooms, thickly sliced
  • 2 bunches asparagus, cut into 3 cm pieces
  • 1 tablespoon Rock Sugar, can substitute brown or palm
  • 1 tablespoon fish sauce
  • 1 lime (juice of)
  • 600 grams pork fillet, cut into 4-6mm slices
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Recipe's preparation

  1. Heat curry paste and coconut milk in TM bowl for 5 minutes on Varoma Temp (120° if TM5) on speed 1.

    Add sliced mushrooms and cook for 3 minutes at 100°C Counter-clockwise operationGentle stir setting. Add slices of pork fillet and cook additional 3 minutes at 100°C, Counter-clockwise operation, Gentle stir setting. Add asparagus and remaining ingredients then cook 3 minutes at 100°C, Counter-clockwise operationGentle stir setting.

    Transfer to serving dish and garnish with Thai basil, coriander and or slices of chilli.

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Accessories you need

  • Spatula TM5/TM6
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Tip

adapted from Alvin's Green Kangaroo Curry in "A Taste of Asia Cookbook"

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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