This THAI PORK & VEGETABLE CURRY uses fresh mint which I have growing in my garden now. On a day that's not too hot outside this is a nice spicy dinner. More notes in the blog post about GF curry paste and Thai ingredients...follow link in bio.
6 dried Chinese black mushrooms
2 cups broccoli florets
1 cup green beans, cut in half on the diagonal
¼ cup vegetable oil
3-4 Tbsp GF red curry paste
1 lb lean pork, cut into 2" x ½" strips
3 Tbsp fish sauce
zest of 1 lime
1-inch piece of ginger, peeled and finely chopped
1-2 fresh green serrano chiles, seeded and cut into thin slivers (or 1 Thai bird chile)
12 cherry tomatoes
2 tsp tamarind concentrate mixed with 4 tsp water
1 Tbsp sugar
½ tsp ground pepper
¼ tsp salt
Garnish - ¼ cup fresh mint leaves
Soak the mushrooms in hot water until soft, about 15 minutes. Remove stems and discard. Cut caps into thin julienne strips. (Omit this step if using fresh mushrooms.)
Blanch the broccoli and green beans in a large saucepan of boiling water for 2 minutes. Drain, rinse under cold running water and set aside.
Set wok over medium-high heat and add oil. When hot but not smoking, add the curry paste and cook, stirring constantly, until the paste darkens and the sharp odour mellows, about 3 minutes.
Stir in the pork, fish sauce, lime zest and shredded ginger and stir-fry for 5 minutes.
Add the mushrooms, broccoli and beans to the work. Stir-fry for 5 minutes longer. Stir in the serrano peppers and tomatoes and fry for 1 minute.
Stir in the tamarind, sugar, pepper and salt. Transfer the curry to a serving dish and sprinkle with mint leaves.
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Delicious dinner at Dishoom this evening 🍴 The staff were super helpful with both gluten & dairy free menus available and a really good selection on both! The Masala Prawns were by far my favourite dish 🍤🌶🙃
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• Vegan pad Thai for hot summer evenings • 🔥 taking advantage of being home from work early enough to cook something new for dinner 🍴 this dish is perfect for when you don't really want to be standing over the job/in front of the oven (sitting in the garden with a G&T is far preferable) but also want something flavoursome and creative. The only little bit of cooking required is boiling the noodles, which is 3 minutes max. Everything else is a question of chopping and marinating (and there are even shortcuts to that if you simply buy a stir fry mix or two). I sort of made this up as I went along, but it was as follows: mixture of fresh veg, including red onion, kale, spring onions, red pepper, carrot, edamame beans, mushrooms, and beans sprouts, marinated in my vegan pad Thai sauce - 1 tbsp apple cider vinegar, 2 tbsp lime juice, 2 tbsp @manilife_ peanut butter, 1 tbsp maple syrup, 1 red chilli, 1 tbsp tamari, 2tbsp sesame oil, garlic and ginger. I just blended that all up and let it soak into the vegetables while I prepped the noodles. I then threw in some @cauldronfoods tofu, topped with more edamame and added a couple of chunks of lime and chilli flakes 🌶 so delicious 😍🌈 #vegan#plantbased#padthai
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