1/1 Photo of Green Pork Curry
I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy.
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Units: US | Metric
- 1 lb pork shoulder or 1 lb pork loin, thinly sliced
- 2 (14 ounce) cans coconut milk
- 1/4 cup green curry paste (small cans sold at thai or asian markets)
- 3 Japanese eggplants, 1/2 inch cubes
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 10 kaffir lime leaves (sold at asian markets)
- 1/2 cup Thai holy basil or 1/2 cup other fresh basil leaf
- 1 red bell pepper, thinly sliced
- 1In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
- 2Add curry paste and cook 2 minutes.
- 3Add sliced pork and stir fry 4 minutes.
- 4Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
- 5Simmer for 10 minutes, stirring occasionally.
- 6Taste and adjust seasoning with more fish sauce or sugar.
- 7Slice remaining lime leaves into very thin strips.
- 8Add lime leaves and basil.
- 9Serve over jasmine rice.
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Nutritional Facts for Green Pork Curry
Serving Size: 1 (765 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 781.7
- Calories from Fat 572
- Total Fat 63.6 g
- Saturated Fat 44.7 g
- Cholesterol 80.5 mg
- Sodium 1106.2 mg
- Total Carbohydrate 34.2 g
- Dietary Fiber 14.6 g
- Sugars 14.3 g
- Protein 28.3 g
The following items or measurements are not included:
green curry paste
kaffir lime leaves
Thai holy basil