Thai green pork curry, a wonderfully quick and easy recipe that is hot, sweet, sour and salty and loaded with coriander and Thai basil.
When I say quick, this wonderful curry will go from your fridge to your table in right around 20 minutes!
Herby Pork and Coconut Milk Curry
In case you have not noticed, I have a thing for a bit of spice in my food, and this Thai green pork curry joins a host of delicious and spicy dishes from that region.
I have everything from a Thai red duck curry to a Thai green cod curry and a delicious prawn massaman curry, to a Thai yellow chicken curry.
This foxy little number uses another of my favourite ingredients, pork tenderloin, also sometimes known as fillet.
It is very lean and, if cooked properly, beautifully tender. Here it is poached in a wonderfully simple coconut milk-based curry sauce.
The classic flavourings of lime juice, fish sauce and sugar are added to give the whole dish a traditional hot, sour, sweet and salty flavour.
I finish it with lots of fresh coriander and Thai basil to give it a wonderful light and fresh flavour.
Frequently Asked Questions
Can I use homemade Thai Green Curry Paste?
Yes, absolutely, I even have a recipe for Thai green curry paste!
What store-bought Thai green curry paste is best?
I struggle greatly with "best" questions; we all have different tastes. However, I use Mae Ploy curry pastes to test my recipes; Maesri and Lobo are also pretty good.
I personally find them all a little lacking a little in flavour, hence the duplicate ingredients in my takes on Thai curries.
Is Thai basil the same as regular basil?
No, it tastes significantly different. If you cannot get Thai basil, you can get close with a blend of mint and regular basil.
Can I substitute fish sauce with soy sauce?
At a push, you can get away with it, but soy sauce does not give the same umami hit that fish sauce does.
Can I use a different cut of pork?
This recipe is specifically developed with pork fillet or tenderloin in mind. It can be sliced really thinly and cooks really quickly while remaining incredibly moist and tender.
You could use other very lean cuts of pork, like loin, but it will not have the same textural qualities.
Can I make this in advance?
You can just about get away with making this in advance; however, the pork will toughen up a little. This dish is definitely better made and eaten immediately.
Serving Suggestions
I tend to keep my side dishes for Thai curries very simple, and this one is no different!
Rice is my go-to option; I usually serve it with some simply cooked jasmine rice.
If you want something with a little more flavour, then how about some fluffy coconut rice?
Another thing that I occasionally add is some crispy fried shallots, they add a great flavour and a wonderful texture.
Equipment Used
I only recommend specific brands of equipment if I think it will make a material difference to a recipe. If you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Wok.
- Stirring and serving spoons
- Sharp kitchen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug or measuring cups and spoons.
Thai Green Pork Curry Recipe
Ingredients
- 350 g Pork Tenderloin or Fillet 12oz
- 1 Small-Medium Shallot 35g
- 1 Small Stick of Lemongrass
- 2 Cloves Garlic
- 35 g Ginger 1 Thumb Sized Piece
- 2 Thai Birds Eye Chillies
- 4 Lime Leaves
- 30 g Coriander 1 Cup
- 1 tablespoon Cooking Oil
- 50 g Thai Green Curry Paste 3 tablespoon
- 200 ml 7oz Can Coconut Milk
- 175 ml Chicken Stock ⅔ Cup
- 75 g Sugar Snap Peas ¾ Cup
- 2 tablespoon Lime Juice
- 1 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar
- 10 g Thai Basil Leaves ¼ Cup
Instructions
- Trim and sinew from the pork, then slice it pork across the fillet as thinly as you can.
- Cut the shallot in half lengthways, then peel it and cut it into slices as thinly as you can.
- Top and tail the lemongrass and bash it with the side of a knife. Remove and tough outer leaves, then finely chop what is left.
- Peel the garlic cloves and slice them as finely as you can.
- Peel the ginger, then cut it into batons as thinly as you can.
- Cut the chilli peppers into rounds around 2mm thick,
- Tear the stem from the lime leaves and then slice them as thinly as you can.
- Chop the coriander as finely as you can.
- Roughly chop the Thai basil.
- Heat a wok over a high heat, and when it is hot, add the cooking oil.Add the shallots, garlic, ginger and chilli and stir fry for 30 seconds.
- Add the Thai green curry paste and cook for another minute stirring continuously.
- Pour in the stock, and coconut milk and add the lime leaves, lime juice, fish sauce and brown sugar. Reduce the heat to medium, then stir and simmer for 5 minutes.
- Add the coriander and pork and stir to combine and simmer for 1 minute.
- Throw in the sugar snap peas and Thai basil leaves and cook for a further 2 minutes.
- Have a taste before serving and add more lime juice, sugar or fish sauce to tweak the seasoning.