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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant.

Step 3

Pour in half the coconut milk and cook for 2-3 minutes, stirring until the oil separates and floats to the top.

Step 4

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.

Step 5

Pour in the remaining coconut milk and the chicken or pork stock. Stir to combine.

Step 6

Add the fish sauce, palm sugar, and kaffir lime leaves. Reduce the heat to low, cover, and let the curry simmer for 15 minutes.

Step 7

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.

Step 8

Taste the curry and adjust the seasoning with extra fish sauce or palm sugar if necessary.

Step 9

Remove from heat and garnish with fresh Thai basil leaves.

Step 10

Serve hot with cooked jasmine rice on the side and lime wedges for squeezing over the dish.

Nutrition Facts

Serving size	2500.5 grams (2500.5g)

Amount per serving	% Daily Value*
Calories	2788

Total Fat 132.60g	170%
Saturated Fat 40.70g	204%
Polyunsaturated Fat 16.80g
Cholesterol 350mg	117%
Sodium 4539mg	197%
Total Carbohydrate 285.20g	104%
Dietary Fiber 23.70g	85%
Total Sugars 67.00g
Protein 121.20g	242%

Vitamin D 0IU	0%
Calcium 345mg	27%
Iron 15mg	81%
Potassium 3703mg	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.

Source of Calories

Fat: 42.3%

Protein: 17.2%

Carbs: 40.5%