Pork Thai Jungle Curry with Green Beans
Pork Thai Jungle Curry with Green Beans and Fresh Mint
This dish is definitely one for the hot spice lovers, a huge favourite with my Son. Thai Jungle curry is traditionally cooked with water, so there is no hiding behind any coconut milk this time. Even though it HOT, I promise you there are gorgeous flavours. Give it a go!
This pork Thai Jungle curry recipe doesn't require many ingredients, just your chosen protein, today I went for pork tenderloin, green beans and some fresh mint. Extremely simple recipe, you can have this whipped up and served in 20 minutes and that's including prep!
Simply trim the end of the green beans and cut roughly them in half. Thinly slice the pork tenderloin and then cook everything in a pot or wok. Then wash the fresh mint under cold water just before serving it on the side or gently mix it in. It really is that simple.
If Jungle curry is too spicy for you or your friends, try adding a bit of coconut milk when you are cooking. I would recommend using 300ml water and 100ml coconut milk for a milder version of this dish. It will still be relatively spicy, just not "call 999" type of spicy!
Follow the recipe below and there's a video tutorial to help you along the way! If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as Mackeral Thai Jungle curry and Pork Ribs Thai Jungle Curry!
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Pork Thai Jungle Curry with Green Beans
Ingredients
- 1 tbsp Vegetable Oil
- 35 g Mae Jum Jungle Curry Paste
- 1 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 300 ml water use less water if cooking with coconut milk too
- 400 g Pork Tenderloin
- 250 g Green beans
- 1 tbsp Shrimp paste optional
- Fresh mint leaves Garnish
- 100 ml coconut milk for a milder sauce
Instructions
Preparation
- Slice the pork in thin strips
- Chopped up your green beans into 2-3cm length pieces
Method
- Heat oil into a large saucepan on medium/high heat, then stir-fry curry paste to build aroma.
- Add 100ml water to loosen the mix, then blend in shrimp paste (optional), fish sauce and palm sugar
- Add sliced pork and stir-fry the meat until it is coated. Then add the remaining 200ml water (and coconut milk for a milder sauce) then simmer for 10 minutes.
- Add green beans, and cook for a further 5-10 minutes, or until the beans are cooked.
- Turn off heat and mix through a handful of fresh mint leaves just before serving with Thai Jasmine rice
