Thai Pork Burgers

These burgers were both simple and quick to make and had Thai flavors, one of my favorites.  The ground pork was very simply treated with salt and pepper before being grilled, but the topping of marinated carrots, onions and cilantro soaked in a dressing with fish sauce is what made these Thai flavored.  I served these with a green salad with a Thai dressing made with coconut milk and fish sauce which complemented the burgers quite nicely.

Thai Pork Burgers
Makes 4 servings

1/3 cup fresh lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon honey
1 large carrot, shaved or shredded
1/2 small red onion, sliced
2 tablespoons cilantro, chopped
1 1/2 pound ground pork
1/4 cup mayonnaise
1 tablespoon Sriracha

In a small bowl, combine the fresh lime juice, fish sauce, olive oil, salt, and sugar.  Toss half the dressing with the carrots, onions and cilantro and set aside.  Reserve the remaining sauce.

Season the ground pork with salt and pepper to taste and combine gently.  Form the seasoned pork into 4 burgers about 3/4-inch thick.  Grill over high heat about 4 minutes per side, basting with the remaining sauce.

Meanwhile, combine the mayonnaise with the Sriracha.

Serve the burger topped with some mayo mixture and a generous topping of the marinated carrots.


Slightly adapted from The Food Network

Our rating:

1/2

Thai Red Curry Sausage

If you follow my blog at all, you know how much I love Thai food.  If you don't follow my blog, you will now realize how much I love Thai food and Italian Sausage.  I knew I had to try this recipe when I realized that it combined two of my favorite food profiles: Thai and Italian.  This recipe included Italian sausage combined with a red sauce made from sauteed vegetables, Red Curry Paste, tomato paste and canned coconut milk to produce a mouth-watering dish.  I served this mixture with brown rice.

Thai Red Curry Sausage
Makes 4 servings

1 tablespoon pastured butter, ghee, or bacon fat
1 yellow onion, chopped
2 cloves garlic, minced
1 package of Italian sausage or sugar free beef franks
3 tablespoons tomato paste
1 teaspoon Thai red curry paste
1 cup unsweetened original coconut milk
1/2 teaspoon salt
black pepper

Heat the butter in a large skillet over medium-high heat.

Add the onions, and cook until they are translucent.  Add the garlic and sausage.  Turn down to medium heat and saute for 6-7 minutes or until the sausage is cooked through, stirring occasionally.
 
Stir in the tomato paste, red curry paste, and the coconut milk.  Simmer until thickened.  Season with salt and pepper to taste.

Slightly adapted from My Living Nutrition

Our rating:

1/2

Thai Green Curry Coconut Shrimp

Thai food makes me automatically say yum.  This dish turned out well, but I thought it could have used quite a bit more heat.  I used one heaping tablespoon of green curry paste, but next time I will add two full tablespoons to up the heat level.  I served this curry over brown rice.

Our soy addition for today was Lettuce Wraps made with sauteed tofu and vegetables and seasoned with soy sauce.

Thai Green Curry Coconut Shrimp
Makes 4 servings

1 teaspoon olive oil
4 small scallions, whites and greens separated, chopped
1 tablespoon Thai green curry paste (I recommend 2)
2 cloves garlic, minced
1 pound shrimp, peeled and deveined (from 1 1/4 pounds unpeeled)
6 ounces light coconut milk
2 teaspoons coconut milk
2 teaspoons Thai fish sauce
2 tablespoons fresh basil, chopped
Salt to taste

In a large nonstick skillet or wok, heat oil on medium-high flame.  Add scallion whites and green curry paste; saute one minute.

Add shrimp and garlic, season with salt and cook about 2-3 minutes.

Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.

Remove from heat, mix in scallion greens and basil.  Serve over rice and enjoy!

Slightly adapted from Skinny Taste

Our rating: