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Thai green pork curry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
This vibrant Thai curry boasts a luscious blend of coconut and zesty lime flavors.
Ingredients:
  • 350g orange sweet potato (kumara), peeled, cut into 1.5cm pieces
  • 60ml (1/4 cup) cold water
  • 240g can coconut cream
  • 125ml (1/2 cup) boiling water
  • 9.20 gm olive oil
  • 500g pork fillet, cut into 1.5cm pieces
  • 60g (1/4 cup) Thai green curry paste
  • 1 bunch broccolini, cut into 3cm lengths
  • 100g green beans, topped, cut into 3cm lengths
  • 8.00 gm brown sugar
  • 6.10 gm fish sauce
  • 21.00 gm fresh lime juice
  • Fresh coriander leaves, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • In a microwave-safe bowl, place the sweet potato and add cold water. Microwave on high for 3 minutes or until almost tender. Drain before using.
  • Mix the coconut cream and boiling water together in a bowl.
  • 1. In a sizzling wok, heat the oil until shimmering. Add in the pork and stir vigorously for 2 minutes until it turns a beautiful golden brown. Introduce the curry paste and continue to stir for 1 minute until the enticing aroma fills the air. Pour in the coconut cream mixture and let it gently bubble to perfection. (For freezing instructions, refer to notes.)
  • Gently mix in the sweet potato, broccolini, and beans. Let it simmer for 5 minutes or until the sweet potato is tender and the broccolini is vibrant green and crisp-tender.
  • Combine the sugar, fish sauce, and lime juice, stirring until mixed.
  • Ladle the aromatic curry into individual bowls, garnish generously with fresh coriander, and accompany each serving with a side of fluffy steamed rice.

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