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Pork Green Curry

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Adjust Servings:
500g, thinly sliced Pork loin or tenderloin
2 tablespoons (store-bought or homemade) Green curry paste
1 can (400ml) Coconut milk
1 cup Chicken or pork broth
1 tablespoon Fish sauce
1 tablespoon Soy sauce
1 tablespoon Brown sugar
1 cup, quartered (you can substitute regular eggplant if Thai eggplant is not available) Thai eggplant
1 red, sliced Bell pepper
1 cup, sliced Bamboo shoots
4-5, torn Kaffir lime leaves
1/4 cup Thai basil leaves
2 tablespoons Cooking oil
Salt to taste

Nutritional information


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Pork Green Curry

  • 40 mins
  • Serves 4
  • Medium



  1. Heat the cooking oil in a large skillet or wok over medium heat.
  2. Add the green curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
  3. Add the thinly sliced pork to the skillet and cook until it’s no longer pink, about 5-6 minutes.
  4. Pour in the coconut milk and chicken or pork broth. Stir well to combine.
  5. Season the curry with fish sauce, soy sauce, and brown sugar. Stir to incorporate the flavors.
  6. Add the Thai eggplant, red bell pepper, and bamboo shoots to the curry. Stir gently to combine all the ingredients.
  7. Tear the kaffir lime leaves into the curry and let it simmer for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together.
  8. Taste the curry and adjust the seasoning with salt or more fish sauce if needed.
  9. Once the curry is done, turn off the heat and stir in the Thai basil leaves.
  10. Serve the pork green curry hot with steamed rice or noodles.

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