Thai Green Curry Stir-Fried Okra Recipe
Thai Green Curry Stir-Fried Okra
Okra is a vegetable that you can find almost world-wide. It is one of those vegetables people love to grow in their garden and often have too much of. That is how I came to have this okra. I combed the internet for stir-fried okra recipes to see if it helped deal with the notorious slime. After looking through several I found one that was right up our alley, which we could easily modify with Thai ingredients because it used a Carribean curry. Here's the video, I think the guy does a bang-up job of making it exciting.
Okra is also pretty healthy according to this video, it's high in fiber, folates, helps stabilize blood sugar and helps with bone development and has several other specific benefits. As with other colorful vegetables, it's also high in antioxidants. We added some lean pork loin but you could just stir-fry it by itself like in this photo.
Thai Green Curry Stir-Fried Okra in Wok
Our Recipe
We kept our recipe pretty simple and really just used what we had on hand, which is usually Thai ingredients. I like to use olive oil, even though you could use canola oil like Thai food is typically made with. Personally, I can't tell a difference and I feel like olive oil is the healthiest option. We just happened to have some unused grape tomatoes, lean pork loin, and Thai peppers. You could, of course, throw in whatever you need to use up too.
Getting Rid of the Slime
I talked about going home and making okra all day today. Almost everyone I spoke with said they like it or can't do it because of the slime. I learned a trick to get rid of the slime and you will be way less miserable with it. First, don't cut the okra until you wash it whole and dab it dry with a paper towel or old towel you don't mind getting gross. Let the okra dry for a few hours on a towel and then chop as fine as you like.
Ingredients:
- 1 pound of fresh whole okra
- 3 tablespoons of healthy oil like canola or olive oil
- 0-4 (optional depending on how spicy you like it) Thai peppers chopped
- 3 garlic cloves, smashed or finely chopped
- 1 pinch of salt
- 1 teaspoon of black pepper
- 3-4 (depending on how spicy you like it) tablespoons of Thai green curry paste
- Any other protein and vegetables you want
Instructions:
- In a large wok, heat the oil on medium-high.
- Add the garlic and chopped Thai peppers and stir-fry until fragrant.
- Add the green curry paste and stir-fry a little longer until well mixed in and fragrant again.
- Add in the okra and stir-fry until it starts to turn dark around the edges.
- Add any other protein and vegetables you want and continue to cook, letting the moisture out as steam and not covering so as to minimize any chance at it being slimy.
- Sprinkle on the salt and pepper and mix in to taste and serve.
Printable recipe below
- 1 pound of fresh whole okra
- 3 tablespoons of healthy oil like canola or olive oil
- 0-4 (optional depending on how spicy you like it) Thai peppers chopped
- 3 garlic cloves, smashed or finely chopped
- 1 pinch of salt
- 1 teaspoon of black pepper
- 3-4 (depending on how spicy you like it) tablespoons of Thai green curry paste
- Any other protein and vegetables you want
- In a large wok, heat the oil on medium-high.
- Add the garlic and chopped Thai peppers and stir-fry until fragrant.
- Add the green curry paste and stir-fry a little longer until well mixed in and fragrant again.
- Add in the okra and stir-fry until it starts to turn dark around the edges.
- Add any other protein and vegetables you want and continue to cook, letting the moisture out as steam and not covering so as to minimize any chance at it being slimy.
- Sprinkle on the salt and pepper and mix in to taste and serve.
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