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Pork Thai Jungle Curry with Green Beans

Simple, yet spicy curry! If you can handle the heat then this is the curry for you!
3.6 from 10 votes
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Course: Main Course
Keyword: Green beans, Jungle Curry, Pork
Thai Curry Paste: Jungle
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 259kcal
Author: Jum


  • 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



  • Slice the pork in thin strips
  • Chopped up your green beans into 2-3cm length pieces


  • 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



Serving: 4g | Calories: 259kcal | Carbohydrates: 10g | Protein: 26g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 555mg | Potassium: 604mg | Fiber: 2g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg