Thai Green Pork Curry with Vegetables
Thai Green Pork Curry - a simply delicious meal to make at home, cooking strips of pork with mixed vegetables in a rich coconut Thai curry sauce. This is a really simple and straight meal that can be ready in no time at all! So for this recipe, you want to find a nice cut of pork like pork belly slices, pork loin steak or fillet. You don’t want to buy anything too thick because we are going to cut it into thin slices, chunks that are too thick will add to the cooking time.
If you don’t fancy a bit of pork for lunch or dinner, you can use other proteins such as chicken or beef, maybe even go for a bit of seafood such as salmon or prawns! You can also add in more vegetables to substitute the meat if you are vegetarian, vegan or just in need of a meat-free meal! Other good vegetables to add are jackfruit, aubergines and green peas.
How to make Thai Pork Green Curry
Everything in this recipe cooks quickly, so to keep on top of things make sure you have cut and prepared all the ingredients before you start to make this Thai green curry. Heat oil in a frying pan or wok over medium-high heat (I like to use coconut oil) and fry the green curry paste for at least 2 minutes to build a beautiful amora.
Add the thick creamy layer of coconut milk to the wok with fish sauce and palm sugar. Blend well together and bring to a light boil and simmer for about 5 minutes to allow all the oils to rise to the surface. Next, it’s time for the pork! Spread the pork in the sauce, so that it is evenly throughout the pan and pieces aren’t on top of each other. Cook for about 5-7 minutes, stirring every now and again to coat all the pork with curry sauce.
Now add the remaining contents of coconut milk to the wok with the vegetables, for this recipe, it is green beans, bell pepper and baby corn. Leave to simmer for roughly 10 minutes for the vegetables to cook. Make sure you are tasting the sauce throughout and if you feel it needs more seasoning then add a dash more fish sauce or a pinch of salt.
Nearly finished now! Before you serve up, turn off the heat to the wok/pan and gently stir in a handful of sweet Thai basil. It brings a lovely fresh flavour that is sweet and ever so delicious! Now it’s time to serve everyone a bowl and garnish with even more sweet Thai basil and a big squeeze of lime. Eat this meal with either freshly steamed Jasmine rice or rice noodles! Enjoy!
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Thai Green Pork Curry with Vegetables
- 500 g Pork Belly or Fillet
- 400 ml Coconut Milk
- 35 g Mae Jum Thai Green Curry Paste
- 100 g Green Beans
- 150 g Bell Pepper Red, Green or Yellow
- 150 g Baby Corn
- 1 tbsp Palm Sugar
- 1 tbsp Fish Sauce
- Sweet Thai Basil
- Lime Optional
- Cut the mix peppers into strips or roughly dice
- Trim the ends of the green beans and cut them and baby corn into thirds
- Slice the pork into 2-3 inch long strips. You can remove any fat from the pork if there is any
- In a wok, fry the green curry paste in oil for 2 minutes on med/high heat
- Add the thick layer of coconut milk with fish sauce and palm sugar, blend well. Bring to a light boil and simmer for 5 minutes
- Stir fry the pork in the curry sauce for 7 minutes before adding the remaining coconut milk with vegetables. Simmer for a further 7-10 minutes, until vegetables are cooked.
- Turn off heat, and gently stir in a handful of sweet Thai basil leaves.
- Serve up with freshly made Jasmine rice and garnish with sweet Thai Basil and a squeeze of fresh lime juice.
Cooked this last night – Really lovely, thanks!