uniqueenigma
Cook
- Joined
- Jun 27, 2008
- Messages
- 57
This recipe is for Thai pork and pineapple curry. I'm a little confused regarding the directions. It doesn't specify how long to cook the meat for. It also says to add raw meat and the pineapple after you've added your liquid ingredients to the pan and let them simmered. Shouldn't I just add the chicken initially with the onion, and saute it? It also says to add the red pepper and zucchini later in the recipe, after you've added your liquid ingredients, and then to just allow it to simmer. Should I just saute all the vegetables together, then add the chicken and saute? Or since the vegetables are added later in the recipe and then it's allowed to simmer,would adding them early in the recipe make the vegetables mushy? It doesn't specify how long to let it simmer for.
The main issue I'm having with this recipe, it's extremely vague with cooking times. I would still like to make this recipe, I just need some clarification regarding the directions. It also says to make a slurry by mixing together cornstarch and water, then adding it to the curry mixture. One final note, the recipe calls to add the ginger in the recipe, but it doesn't specify the measurement or ingredient of ginger in the ingredient list. Below is the recipe.
* • Canola oil (2TBSP)
* • Onion (1 MED)
* • Garlic (2 CLOVES)
* • Coconut Milk (1 CUP)
* • Chicken Stock (1 CUP)
* • Fish Sauce (2 TBSP)
* • Thai Red Curry paste (2 TBSP)
* • Brown Sugar (2 TBSP)
* • Salt (½TBSP)
* • Zucchini (1 CUBED)
* • Red Pepper (1 CUBED)
* • Red Pepper Flakes (½TBSP)
* • Pineapple Chunks(½ CAN)
* • Chicken (12 OZ CUBED)
* • Lemon (1)
* • Basil Leaves (Sliced as desired)
Thai Pork and Pineapple Curry:
1. Heat Oil in Pan (Medium Heat)
2. Cook Onion until translucent
3. Add Curry Paste, Garlic & Ginger, Stir
4. Add Coconut Milk, Stock, Fish Sauce, Sugar, & Salt.
5. Add Red Pepper, Zucchini, Red Pepper Flakes & Cover
6. Add Chicken & Pineapple
7. Separately, Mix Cornstarch with equal amounts of water, Add Mixture to Pan.
8. Add Lemon Juice & Zest, and Basil.
9. Serve Over Rice
The main issue I'm having with this recipe, it's extremely vague with cooking times. I would still like to make this recipe, I just need some clarification regarding the directions. It also says to make a slurry by mixing together cornstarch and water, then adding it to the curry mixture. One final note, the recipe calls to add the ginger in the recipe, but it doesn't specify the measurement or ingredient of ginger in the ingredient list. Below is the recipe.
* • Canola oil (2TBSP)
* • Onion (1 MED)
* • Garlic (2 CLOVES)
* • Coconut Milk (1 CUP)
* • Chicken Stock (1 CUP)
* • Fish Sauce (2 TBSP)
* • Thai Red Curry paste (2 TBSP)
* • Brown Sugar (2 TBSP)
* • Salt (½TBSP)
* • Zucchini (1 CUBED)
* • Red Pepper (1 CUBED)
* • Red Pepper Flakes (½TBSP)
* • Pineapple Chunks(½ CAN)
* • Chicken (12 OZ CUBED)
* • Lemon (1)
* • Basil Leaves (Sliced as desired)
Thai Pork and Pineapple Curry:
1. Heat Oil in Pan (Medium Heat)
2. Cook Onion until translucent
3. Add Curry Paste, Garlic & Ginger, Stir
4. Add Coconut Milk, Stock, Fish Sauce, Sugar, & Salt.
5. Add Red Pepper, Zucchini, Red Pepper Flakes & Cover
6. Add Chicken & Pineapple
7. Separately, Mix Cornstarch with equal amounts of water, Add Mixture to Pan.
8. Add Lemon Juice & Zest, and Basil.
9. Serve Over Rice