Friday, July 15, 2011

Pork Curry with Peas, Corn, and Basil Ribbons

I'm slowly recovering from the "hail storm massacre of July 2011" (see previous post for details). This Pork Curry with Peas, Corn, and Basil Ribbons helped.

With every yummy sweet coconut-y bite my spirits lifted just a little. The kick from the red pepper flakes helped my taste buds get into the groove and the deep curry zing was enough to help me make a full recovery.
After spending the afternoon in the garden, bare hands weeding and salvaging bruised lettuce this was a simple and easy dinner that I prepared while my honey shopped for boats.

Yeah, who knows. His solution to a bruised garden ego was boats, mine was cooking. Nothing new there.

While he described the difference between out board motors and in board motors I smelled the gentle sweet aroma of simmering coconut milk and curry.

By the time we sat down, we were both feeling better and one bite later all seemed like it would be okay in the end.
I was able to use the last of my basil that still clung on for dear life during the storm. My ribbons don't look that pretty, kind of bruised and batter, but I was proud of those tough little leaves. And they were a delicious addition as was the lime juice. Just clandestine.

Now on with the recipe!

Pork Curry with Peas, Corn, and Basil Ribbons

1 tbsp. Olive Oil
2 tbsp. Green Curry Paste

1/2 Cup White Onion; Diced
2 Cloves Garlic; Minced
2 Pork Filets; Cubed
1 (13.6 ounce) Can Lite Coconut Milk
1/2 Cup Fat Free Low Sodium Chicken Broth
2 tsp. Crushed Red Pepper Flakes
2 Cups Frozen Corn
2 Cups frozen Peas
1 tbsp. Fish Sauce
2 tsp. Brown Sugar
2 tsp. Grated Lime Zest
Juice of Half a Lime
Bunch of Basil (about 1/4 cup); Sliced into ribbons
1. Heat the olive oil in a large skillet, wok, or pot. You want a deep skillet as you will be filling it with liquids and other yummy ingredients. Add the curry paste and swirl with the oil to combine the oil with the paste and heat the paste so it softens.
2. Dice the onion and garlic and add to the skillet. Cook over medium high heat for 5 minutes stirring occasionally.
3. Dice the pork into bite sized peices and add to the skillet as well. Stir for another 5 minutes to brown the pork. Toss the pork constantly to brown it evenly throughout.
4. Add the coconut milk, chicken broth, and red pepper flakes. Turn down the heat to medium low and simmer for 15 minutes. Stir occasionally and don't let it boil. If it boils turn the heat down. This will cook the pork through.
5. After 15 minutes, add the frozen corn and peas. Continue cooking and stirring for another 10 minutes. 
6. Then add the fish sauce, brown sugar, lime zest, lime juice, and basil leaves. Stir for another 5-10 minutes.

7. Spoon a generous helping into a large wide bowl and serve with jasmine rice cooked according to package directions.

Servings: 6

Nutritional Skinny:

216 calories / 5.6 g fat / 14.5 g carbohydrates / 2 g fiber / 26 g protein

Mental Health Benefit: This recipe is another one pot wonder. Some of my favorite recipes come together in just one pot. And coconut milk so so good for us. It's loaded with manganese which helps relieve glucose intolerance, it also rich in phosphorus which helps us maintain healthy bones and muscles. It also helps us control weight as it makes us feel full faster due to the high levels of fiber in it. It's also loaded with potassium, zinc, and Vitamin C which helps lower blood pressure, boost our immune systems, and support a healthy prostate. Plus it is deliciously sweet and provides a rich flavor to any meal especially this one!

1 comment:

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