Thai Pork Green Curry

Name: Thai Pork Green Curry
Yield: 4
Ingredients: 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

Discover the vibrant flavours of Thailand with our delicious Pork Green Curry recipe, featuring tender pork and fresh ingredients!

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Ingredients

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

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.

For 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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For 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

FAQ's

To enhance the flavour of a Thai green curry, start with fresh, high-quality ingredients. Fresh herbs, aromatics and vegetables will give the dish a brighter and more authentic taste. Making your own curry paste or using a good-quality one can also make a big difference in the depth of flavour.

Another key step is to cook the curry paste in oil before adding liquids – this helps release its aromatic oils and intensifies the flavour. Allowing the curry to simmer gently will also help the ingredients meld, creating a richer, more balanced dish.

Yes, Thai green curry is ideal for making in advance. In fact, preparing it ahead of time can enhance the flavour, as the ingredients have more time to develop and meld together.

You can cook the curry fully, allow it to cool, and store it in the fridge. When reheating, do so gently on the hob, adding a splash of water or coconut milk if needed to loosen the sauce. For best results, consider preparing components such as the curry paste or vegetables beforehand to save time while maintaining freshness.

A Thai green curry should have a smooth, lightly thickened consistency that coats the ingredients rather than being overly watery. The sauce is typically looser than some other curries but still rich and creamy due to the coconut milk base.

If your curry is too thin, allow it to simmer uncovered so excess liquid can evaporate and the flavours can concentrate. Using full-fat coconut milk or reducing the amount of added liquid can also help achieve the right consistency.

To achieve a creamy Thai green curry, use a good-quality coconut milk and allow the sauce to simmer gently so it thickens, and the flavours develop. For a richer finish, you can use full-fat coconut milk or coconut cream, which creates a thicker, more indulgent sauce.

However, coconut milk can be high in calories and fat – a typical tin contains around 572 kcal and 60g of fat. If you’re looking for a lighter option, choose a reduced-fat version (around 368 kcal and 35g fat per tin), which still gives a creamy texture while significantly lowering the overall calorie and fat content.

For an alternative way to add coconut flavour without increasing richness, try finishing your curry with a light sprinkle of toasted desiccated coconut. This adds flavour and texture while keeping the dish more balanced.

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