PS.. I mentioned Rachael Ray at the beginning of this post because she is the one that first gave the idea about freezing ginger. So thanks to her my life is "ginger-full". :)
Ingredients
1lb of lean pork sliced into strips
1 cup of chopped fresh tomatoes (or grape tomatoes)
3 Tbs of fresh minced/coarsely grated ginger
3 cloves of garlic minced
1 medium onion coarsely chopped
1-2 green chilies sliced
1 cup of coconut milk
1/4 cup of fish sauce
1 Tbs of soy sauce
1/4 cup water
red chili flakes to taste
black pepper to taste
large handful of fresh Thai basil leaves
You can add any vegetables you like to the curry. I added:
1/4 lb of snow peas
1 cup of shredded bamboo shoots (drained from a can)
1 cup of sliced water chestnuts (drained from a can)
You can add broccoli, zucchini, bell peppers etc...
Directions:

Then add your green chili, garlic and pork to the wok and stir fry for a few minutes until the pork is almost cooked.


Serves 4. Enjoy.
Tips for storing ginger:
To store your fresh ginger, peel the skin and put in a freezer safe ziploc bag. Then use a mini grater or microplan grater to grate the ginger into recipes. It grates beautifully and you avoid getting big pieces in ginger in your dishes. I also use the microplan grater to grate my garlic as well.
Note: This is a picture of frozen ginger that's more than 3 months old in the freezer. It's still picture perfect and tastes great.
Ginger-Garlic Paste
Ingredients:
Equal parts ginger and garlic. Some canola oil.
Directions: Put all items into a food processor and blend until coarsely ground.
Store in an air-tight container in the fridge for about 1-2 weeks
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
This curry looks delicious with the ginger! And healthy too!
ReplyDeleteHi Ramona. Thank you for the welcome back. I appreciate it.
ReplyDeleteI love the vibrant colours in this dish.
I'm a real fan of fresh ginger. I always try to keep a piece of root ginger in the fridge. It's so useful for nipping a sore throat in the bud by eating it raw, or quelling nausea if soaked in boiling water and drunk like a tea. It's nature's medicine :-)
That garlic-ginger paste is, how do you say, awesome!!! What an amazing dish. My kind of food.
ReplyDeleteWe dont eat pork, may b can substitute with beef....lovely dish
ReplyDeleteI love fresh ginger :) I always have some in my fridge!
ReplyDeleteThis, as always, looks wonderful. Sometime I'll have to abduct you for a week and just have you make me curry after curry after curry ;)
Wow, I want to eat everything you make! I adore ginger and this dish looks so flavorful and delicious.
ReplyDeleteThis sounds fabulous...I'm drooling over that ginger garlic paste!
ReplyDeleteYum! Of course because pork is SO expensive here, I would have to do chicken, but I think the flavors seem so good that the subsitution wouldn't matter!
ReplyDeleteRamona I am drooling this loos so delicious!
ReplyDeleteI LOVE ginger! Thanks for the great tips on storing it. I never knew it would freeze well!
ReplyDeleteGreat recipe, sounds delicious!
ReplyDeleteThis recipe looks amazing! I may just have to try this for dinner one night next week. Thanks for sharing!
ReplyDeleteBeautiful dish, Ramona! And I love your storage tips for ginger...I will freeze what's in my fridge before it shrivels up :)
ReplyDeleteFresh ginger really does make all the difference, doesn't it? I only use the powdered stuff when a baking recipe specifically requires it. Gorgeous curry!
ReplyDeleteYOUR PHOTOS ARE INCREDIBLE!!!!!!!!!!!!! This looks mouth-watering.
ReplyDeleteThis looks soooooo good Ramona! I love ginger and the color of the curry is beautiful!
ReplyDeleteWow,look at the color,looks perfect I can smell curry spice ,i don't eat pork but i do love chicken curry :)
ReplyDeleteRidwan
I love pork and I love curry - this looks like a very comforting dinner!
ReplyDeleteWhat a delicious curry. I can eat Thai curry everyday. This one looks superb!!!
ReplyDeleteSo many pretty photos. I like ginger but only in small doses. I still use the dried stuff but am hoping to branch out a bit in the new year. The sauce in this dish looks very very tempting.
ReplyDeleteThis looks absolutely amazing. As I said to another blogger earlier, you had me at curry :-D I could easily live on different varieties of curry dishes and this one sounds stupendous!
ReplyDeleteYUM, Ramona! I love, Love, LOVE fresh ginger and use it frequently -there is something so....BRIGHT about the taste! Your curry looks delicious! Thank you for the storage tips...I always keep mine in the fridge - I guess I'll be moving it to the freezer!
ReplyDeleteI cook a lot with onions and garlic. Your ginger pork curry looks wonderful. Nice photos.
ReplyDeleteThat looks so good. Thai curries are my favorite (though don't tell any Indian aunties that).
ReplyDeleteYou make the best meals ever! Every one of them look amazing and I'm sure taste like heaven! I want to come over and eat dinner with you one day, haha :) This looks like another beautiful dish Ramona, that pork looks soooo good!
ReplyDeleteThat looks good! And simple given the absence o all the usual pastes. I should give it a try!
ReplyDeleteI really love the storing ginger tip...
ReplyDeleteLooks just wonderful and I was pleased to see you too freeze your ginger!! I do not peel if first, just pop it in the freezer wrapped in plastic or in a zip lock bag, the skin scrapes right off and it keeps so much better and is so easy to grate when frozen. Great minds, ha ha......buzzed you.
ReplyDeleteYummy, this looks so good. Thanks for the tip, now I can stop throwing out shriveled ginger!
ReplyDeleteI always freeze my ginger too! It makes it last so much longer and makes it easier to grate into recipes as well =) Your curry sounds really delicious!
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