Thai Green Curry Recipe lindasYummies

Name: Thai Green Curry Recipe lindasYummies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. lean pork slice into 2 inch bite-size strips; 2 cans Chaokoh Coconut Milk (each 13.5 fl. oz.); 4 Tbsp. Homemade green curry paste see link above (or substitute with can Thai green curry); 4 Tbsp. Homemade green curry paste see link above (or substitute with can Thai green curry); 4 Thai eggplants quartered; 1/2 cup peas; 3 kaffir lime leaves tear in half; 1/4 cup Thai basil leaves; 1 1/2 Tbsp. fish sauce; 1 1/2 Tbsp. palm sugar (or substitute with brown or white sugar); 1 kaffir lime use both zest and juice (or substitute with regular lime); 1 tsp. vegetable oil; 1 Tbsp. cilantro roughly chopped (garnish); 1 Tbsp. red and yellow bell peppers julienne (garnish)

Servings: persons

1 lb. lean pork slice into 2 inch bite-size strips
2 cans Chaokoh Coconut Milk (each 13.5 fl. oz.)
4 Tbsp. Homemade green curry paste see link above (or substitute with can Thai green curry)
4 Tbsp. Homemade green curry paste see link above (or substitute with can Thai green curry)
4 Thai eggplants quartered
1/2 cup peas
3 kaffir lime leaves tear in half
1/4 cup Thai basil leaves
1 1/2 Tbsp. fish sauce
1 1/2 Tbsp. palm sugar (or substitute with brown or white sugar)
1 kaffir lime use both zest and juice (or substitute with regular lime)
1 tsp. vegetable oil
1 Tbsp. cilantro roughly chopped (garnish)
1 Tbsp. red and yellow bell peppers julienne (garnish)

1
Green curry paste, oil In a large pot on medium high heat, heat oil and cook green curry paste for 2 minutes.
2
Add thick coconut cream (leave can in refrigerator for 30 minutes for coconut cream to separate from coconut milk coconut cream will rise to top of can) and cook for 5 minutes.
3
Reduce heat to medium low and cook until thick and oil separates from cream.
4
Pour remaining coconut milk and bring to a boil.
5
Fish sauce, palm sugar, kaffir lime, pork Add fish sauce, palm sugar, zest/juice of kaffir lime and raw pork.
6
Reduce heat to medium and cook for 5 minutes.
7
Thai eggplants, peas and kaffir lime leaves Add eggplants, peas and kaffir lime leaves.
8
Cook for another 5 minutes or until eggplants are tender.
9
If curry is too thick, add a few tablespoons of water.
10
Final step Stir in basil and cook for 1 minute.
11
Before serving with rice, garnish with cilantro and bell peppers.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb. lean pork slice into 2 inch bite-size strips, 2 cans Chaokoh Coconut Milk (each 13.5 fl. oz.), 4 Tbsp. Homemade green curry paste see link above (or substitute with can Thai green curry), 4 Tbsp. Homemade green curry paste see link above (or substitute with can Thai green curry), and more.

Yes, Thai Green Curry Recipe lindasYummies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!