Thai green pork curry
Thai Green Pork Curry features tender pork cooked with sweet potatoes, broccoli, and green beans in a fragrant coconut milk sauce. This dish balances sweetness and spice, making it perfect for a satisfying midweek dinner.
Cook time 15 min
Prep time 15 min
Ingredients:
2 sweet potatos1 cup coconut milk
2 tsp olive oil
2 pork fillets
1/3 cup curry paste
8 oz broccoli
1/2 cup green beans
2 tsp brown sugar
1 tsp fish sauce
1 tbsp lime juice
Thai Green Pork Curry is a delicious, aromatic dish that brings together the rich flavors of coconut milk, curry paste, and fresh vegetables. This recipe is perfect for those who enjoy a touch of sweetness with a hit of spice. It’s a hearty and satisfying meal that’s relatively easy to make and perfect for a midweek dinner or a weekend feast.
Instructions:
- Peel and cube the sweet potatoes.
- Cut the broccoli into florets.
- Trim the green beans.
- Slice the pork fillets thinly.
- In a large saucepan or pot, add the cubed sweet potatoes and enough water to cover them.
- Bring the water to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the sweet potatoes are tender. Drain and set aside.
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add the sliced pork fillets to the skillet and cook for about 4-5 minutes, or until the pork is browned and cooked through. Remove the pork from the skillet and set it aside.
- In the same skillet, add the green curry paste. Cook for about 1-2 minutes, stirring constantly until it becomes fragrant.
- Gradually add the coconut milk, about a quarter cup at a time, while stirring to combine with the curry paste.
- Add the previously cooked sweet potatoes, broccoli florets, and green beans to the skillet. Stir to coat the vegetables with the curry sauce.
- Add the browned pork back into the skillet.
- Stir in the brown sugar, fish sauce, and lime juice. Mix well to combine all the flavors.
- Reduce the heat to medium-low and let the curry simmer for about 10-15 minutes, or until the vegetables are tender but still crisp.
- Taste the curry and adjust the seasoning if needed, adding more fish sauce or lime juice to balance the flavors.
- If the curry is too thick, you can add a little water or more coconut milk to reach your desired consistency.
- Serve the Thai green pork curry hot, over a bed of steamed jasmine rice or your preferred rice variety.
- Garnish with fresh cilantro, Thai basil, or a wedge of lime if desired.
Thai Green Pork Curry is a sumptuous dish that balances creamy coconut milk with spicy and savory notes. The combination of tender pork, hearty sweet potatoes, and fresh, crisp vegetables creates a wonderfully comforting and flavorful meal. By following this recipe and incorporating the provided tips, you can enjoy a delicious Thai green curry that’s sure to impress friends and family.
Thai green pork curry FAQ:
Store any leftover Thai green pork curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop or microwave until heated through.
To make this Thai green pork curry gluten-free, ensure that the curry paste and fish sauce you use are certified gluten-free. Most brands offer gluten-free options.
Yes, you can substitute the pork with chicken or tofu for a different protein. Sweet potatoes can be replaced with regular potatoes or squash, and broccoli can be exchanged for other vegetables like bell peppers or zucchini.
The sweet potatoes are done when they can be easily pierced with a fork, indicating they are tender but not mushy. This typically takes about 10-12 minutes of simmering.
After combining all the ingredients, let the curry simmer for about 10-15 minutes on medium-low heat. This allows the flavors to meld while keeping the vegetables tender but crisp.
Cooking Tips:
- When choosing pork fillets, look for ones that are tender and have a slight marbling of fat for the best flavor and texture.
- Cut the sweet potatoes into evenly sized pieces to ensure they cook through at the same rate.
- If you prefer a spicier curry, you can add sliced chili peppers or more curry paste to the dish.
- For a richer flavor, cook the pork fillets whole to seal in juices, then slice them before serving.
- Use fresh vegetables for crisp texture and vibrant flavors, but frozen vegetables can be a good substitute if you’re short on fresh ingredients.
- The dish pairs wonderfully with jasmine rice or a side of noodles to soak up the flavorful curry sauce.
Nutrition Facts
4 ServingsCalories 370kcal
Protein 27g
Carbohydrates 30g
Fiber 6g
Sugar 9g
Fat 18g
More recipes
Sun-dried tomato and avocado stuffed burgers
Flavorful stuffed burgers with sun-dried tomatoes and avocado.
05 May 2026Warm lentil salad with pear, hazelnuts, feta and arugula
A warm lentil salad with pear, hazelnuts, and feta cheese.
05 May 2026