Green Pork Curry
Dive into the vibrant flavors of Thai cuisine with this irresistible Green Pork Curry, a rich and aromatic dish that's perfect for a cozy dinner or an impressive gathering. Tender chunks of pork shoulder are simmered to perfection in a luscious green curry sauce made with creamy coconut milk and fragrant green curry paste. Colorful vegetables like eggplant, red bell peppers, and green beans add a delightful crunch, while kaffir lime leaves and Thai basil infuse the dish with zesty, herbaceous notes. Balanced with hints of fish sauce and palm sugar, this curry delivers the ideal mix of savory, sweet, and spicy. Served alongside fluffy jasmine rice and a squeeze of fresh lime, this homemade Thai green curry recipe is a quick and comforting meal you’ll return to time and time again. Ready in just 50 minutes, it’s a crowd-pleaser packed with authentic flavors!
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Recipe Information
Ingredients
- 500 grams pork shoulder (cut into bite-sized pieces)
- 3 tablespoons green curry paste
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 200 ml chicken or pork stock
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 2 small eggplant (cut into wedges)
- 1 medium red bell pepper (sliced)
- 150 grams green beans (trimmed)
- 2 kaffir lime leaves (thinly sliced)
- 1 handful Thai basil leaves (fresh, for garnish)
- 1 medium lime (cut into wedges, for serving)
- 4 servings jasmine rice (cooked, for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant.
Pour in half the coconut milk and cook for 2-3 minutes, stirring until the oil separates and floats to the top.
Add the pork pieces to the skillet and stir to coat them well in the curry mixture. Cook for 5 minutes until the pork starts to brown slightly.
Pour in the remaining coconut milk and the chicken or pork stock. Stir to combine.
Add the fish sauce, palm sugar, and kaffir lime leaves. Reduce the heat to low, cover, and let the curry simmer for 15 minutes.
Stir in the eggplant, red bell pepper, and green beans. Let the vegetables cook for another 7-10 minutes, or until they are tender but still slightly crisp.
Taste the curry and adjust the seasoning with extra fish sauce or palm sugar if necessary.
Remove from heat and garnish with fresh Thai basil leaves.
Serve hot with cooked jasmine rice on the side and lime wedges for squeezing over the dish.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4539 mg | 197% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 67.0 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3703 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
