Thai Green Curry is the most popular of Thai curries. This Thai Green Curry Pork recipe features chunks of tender pork simmered in a green curry sauce, containing home made curry paste. It is full of warming and vibrant flavours - a really satisfying dish. Serves 4.
- 600g pork tenderloin fillet, chopped into 2cm cubes
- 2 echalion shallots, finely chopped
- 2cm cube of raw ginger, peeled and sliced into fine sticks
- 2 cloves of garlic, finely chopped
- 1 stick of lemon grass, trimmed, crushed, and finely chopped
- 6 kaffir lime leaves
- 2 tbsp Thai green curry paste
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ tsp shrimp paste
- 1 tbsp dark soy sauce
- 1 tbsp groundnut oil
- 200ml coconut milk
- 200ml chicken stock
- 1 tbsp corn flour (optional)
- salt for seasoning
- Heat the oil in a non-stick sauté pan, and brown the pork cubes in batches. Put in a bowl and set aside.
- Remove any excess fat from the pan, but leave enough fat to cook the shallots, over a medium heat, until they start to go translucent - 2-3 minutes. Don't let them go brown.
- Next add the ginger and garlic and cook gently for 1 minute.
- Add the green curry paste, and cook gently for a further 2 minutes.
- Add half the chicken stock, and scrape up any residue in the bottom of the pan, and then return the pork and and juices to the pan.
- Add the remaining stock, the lemon grass, sugar, soy and fish sauces, lime leaves, shrimp paste, and coconut milk.
- Stir gently and until well mixed, bring to a simmer, cover and cook for 30 minutes, or until the pork is tender.
- The sauce will be a thin consistency - if you like a thicker sauce, mix the cornflour with a little water and add to the curry to thicken it.
- Adjust the seasoning to your taste.
- Serve with bowls jasmine rice topped with basil leaves, and maybe a little sweet chilli sauce on the side.