How To make Iron Rich: Pork and Vegetable Curry with Fresh Basil
1 tb Vegetable oil
4 ts Red curry paste, or
-1 1/2 ts curry powder 1 lb Lean boneless pork, cut
-into thin slices 1 c Green beans, cut into
-1-1/2-inch lengths 1 Onion, cut in wedges
2 tb Fish sauce
1 c Mushrooms, thickly sliced
1 Sweet red pepper, cut
-into strips 14 oz Canned corn niblets
1/3 c Fresh basil, chopped
1 ts Granulated sugar
In wok, or large nonstick skillet, heat oil over high heat; cook curry paste for 1 minute. Add pork; stir-fry for 3 minutes. Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add mushrooms, red pepper and corn; stir-fry for about 2 minutes or until vegetables are tender. Add basil and sugar; stir-fry for 1 minute. Serve over steaming mounds of rice. Per serving: about 310 calories, 28 g Protein, 11 g fat, 26 g carbohydrate Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@msn.com
How To make Iron Rich: Pork and Vegetable Curry with Fresh Basil's Videos
Thai Panang Curry Recipe With Chicken (using store bought curry paste)
Thai chicken panang curry is a rich curry with complex flavors. You’ll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Detailed Recipe Here -
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The BEST Sauce Anyone Can Make
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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