- 1 pork steak/fillet, cut into thin strips
- 1 tablesp. oil
- 1 onion, finely chopped
- 1 tablesp. green curry paste
- 1 can coconut milk
- 1 red chilli, sliced
- 2 cloves garlic, chopped
- 1 tablesp. fish sauce/soy sauce
- Half tablesp. sugar
- 2 lime leaves or 2 teasp. lime zest
- Handful basil leaves, chopped
- Salt to taste
Thai Pork Green Curry
4 people
Ingredients
- 1 dessertsp. whole cumin seeds
- 1 tablesp. rapeseed oil
- 1 clove of garlic,crushed
- 3 carrots, grated
- A little salt,
- Juice of ½ a lemon
- Handful coriander leaves, chopped.
Pork Curry
- 1 pork steak/fillet, cut into thin strips
- 1 tablesp. oil
- 1 onion, finely chopped
- 1 tablesp. green curry paste
- 1 can coconut milk
- 1 red chilli, sliced
- 2 cloves garlic, chopped
- 1 tablesp. fish sauce/soy sauce
- Half tablesp. sugar
- 2 lime leaves or 2 teasp. lime zest
- Handful basil leaves, chopped
- Salt to taste
Carrot & Cumin Salad
- 1 dessertsp. whole cumin seeds
- 1 tablesp. rapeseed oil
- 1 clove of garlic,crushed
- 3 carrots, grated
- A little salt,
- Juice of ½ a lemon
- Handful coriander leaves, chopped.
Method
Copy TextFor the Curry: Heat the oil in a large pan. Sauté the onions until well browned. Stir in the curry paste and cook for a moment or two.
Add the coconut milk and simmer for 2-3 minutes. Then add all remaining ingredients including the meat.
Stir well, cover and simmer gently for 5-7 minutes until the pork is cooked. The amount of time depends on how thin the strips of pork are.
For the Carrot and Cumin Salad: Heat a frying pan over a low heat. Add the cumin seeds and dry fry for a minute or two.
Remove them from the pan and grind them in a pestle and mortar.
Add the oil to the pan and gently fry the garlic until it softens. Be careful not to let it burn.
Place the carrots in a bowl and add in the cumin seeds, garlic, lemon juice, coriander leaves and a little salt to taste. Mix well and serve.
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Learn moreMethod
Copy TextFor the Curry: Heat the oil in a large pan. Sauté the onions until well browned. Stir in the curry paste and cook for a moment or two.
Add the coconut milk and simmer for 2-3 minutes. Then add all remaining ingredients including the meat.
Stir well, cover and simmer gently for 5-7 minutes until the pork is cooked. The amount of time depends on how thin the strips of pork are.
For the Carrot and Cumin Salad: Heat a frying pan over a low heat. Add the cumin seeds and dry fry for a minute or two.
Remove them from the pan and grind them in a pestle and mortar.
Add the oil to the pan and gently fry the garlic until it softens. Be careful not to let it burn.
Place the carrots in a bowl and add in the cumin seeds, garlic, lemon juice, coriander leaves and a little salt to taste. Mix well and serve.
Thai Pork Green Curry
