Bookmark Recipe

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

It's so easy!

4 people

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

Main

- 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

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.

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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.

Serving Suggestions

Serve with rice or noodles and Carrot and Cumin Salad.

Ingredients for the Carrot and 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

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.