Thai Green Curry Pork (Gaeng Keow Wan Recipe)
Easy Thai green curry pork recipe made with green curry paste, coconut milk, pork, and vegetables. A classic, spicy Thai dinner ready in under 30 minutes.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 3 tbsp green curry paste
- 400 ml coconut milk
- 1½ tbsp palm sugar
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tbsp rosdee seasoning powder (see notes)
- 400 g pork (thinly sliced)
- 12 Thai eggplants (halved or quartered)
- 20 g pea eggplants (optional)
- 2 yard long beans (sliced into 1-inch sized pieces)
- 3 chilies (to taste)
- a handful sweet basil
Instructions
- 1
Heat the oil. Heat the oil in a large wok or pot over medium heat until it shimmers.
- 2
Fry the curry paste. Add the green curry paste and fry, stirring, until it loosens up and smells fragrant.
- 3
Build the curry sauce. Pour in the coconut milk and stir to combine. Add the palm sugar, fish sauce, salt, and rosdee seasoning powder. Bring to a gentle simmer and make sure the palm sugar dissolves.
- 4
Cook the pork. Add the pork and stir gently until the meat turns opaque and feels tender, about 3 minutes.
- 5
Add the vegetables. Add the Thai eggplants, yard long beans, pea eggplants, and chilies if using. Let the curry simmer until the vegetables are tender but still hold their shape.
- 6
Finish with basil and serve. Turn off the heat, add the sweet basil, and give everything a gentle stir. Serve hot with jasmine rice or rice vermicelli noodles.