Thai Green Curry Paste With Pork and Chinese Okra

READY IN: 1hr 15mins




  • De-bone the pork loin and cut up into bite size pieces, set aside.
  • Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
  • Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
  • Use a small not very hot pepper, remove the seeds, cut up, set aside.
  • Chop the anchovies into small pieces, set aside.
  • .
  • Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
  • Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
  • Add the pork, until thoroughly cooked.
  • Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
  • Place hot soup into individual bowls and garnish with a whole basil leaf or two.
  • Serve with rice and enjoy!
  • .
  • NOTES-.
  • Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator… this will tenderize the pork.