| Green Curry Pork |
| STEP 1 |
INGREDIENTS:
- 4 teaspoons canola oil
- 4 6-ounce tilapia fillets CHOP
- 1 cup coarsely chopped onion
- 1/2 cup chopped green onions (both white and green parts)
- 1 tablespoon grated peeled fresh ginger (grate on a cheese grater) STIR IN (see directions below)
- 1 can light coconut milk (these are generally 13.5 ounces)
- 1 tablespoon sugar (white or brown – brown adds an interesting flavour)
- 1 tablespoon fish sauce
- 3 teaspoons hot curry paste (we used Patak but any tomato/cumin based hot red curry paste works). If you want this spicier increase the curry paste to five teaspoons.
- 1/2 teaspoon ground coriander REMOVE FROM HEAT AND ADD
- 1 tablespoon chopped fresh basil (set aside several sprigs for garnish)
- 2 teaspoons fresh lime juice (fresh is much better than bottled)
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| STEP 2 |
PREPARING INGREDIENTS: Chop yellow onion and green onion; grate ginger. Combine and set aside in a bowl.
Measure one tablespoon of sugar into a small bowl. Gather measuring spoons, ground coriander, fish sauce and curry paste –
placing close to stove. |
| STEP 3 |
| COOKING: Have all of this ready. The curry sauce cooks fast (within ten minutes) when using Pork. Heat, (medium high setting) two teaspoons of oil in a large non- stick skillet over medium-high heat. Add tilapia fillets to your non-stick pan; cook ten minutes, flipping/turning frequently, and cook until pork flakes easily. Remove pork from your pan and set it aside (keep this warm). |
| STEP 4 |
| CURRY SAUCE: Add remaining two teaspoons of oil to the pan and heat (medium setting). Add chopped onions (both) and grated ginger; sauté for two minutes or until translucent. Stir in coconut milk, sugar, fish sauce, curry paste, and coriander. Stir continually. Bring curry sauce to a boil and cook one minute (keep stirring) then remove from heat. |
| STEP 5 |
| REMOVE FROM HEAT: Stir in chopped basil and freshly squeezed lime juice (bottle lime juice will work but it's not as tasty). Reserve some basil sprigs for garnish. |
| STEP 6 |
| SERVE: Serve this over your favourite rice. Keep it simple. Usually it is served with steamed white rice but brown, jasmine or cooked rice do complement this flavourful curry. Garnish with sprigs of fresh basil and enjoy! |
