If there is one dish that perfectly captures the soul of Thai street food, it is Thai Green Curry with Pork (Gaeng Keow Wan Moo). There’s something incredibly comforting about the combination of tender, succulent pork slices swimming in a vibrant, aromatic green sauce that strikes the perfect balance between spicy, sweet, and salty.
While many people order this at restaurants, making a restaurant-style
pork green curry at home is surprisingly simple—and honestly, it tastes
even better when it’s fresh off your own stove.
Why Pork Works Best in Green Curry
While chicken is common, pork (especially shoulder or
tenderloin) brings a richness that pairs beautifully with the herbal notes of
the green curry paste. The fat from the pork renders slightly into the
coconut milk, creating a silky, deep flavor profile that you just can't get
with leaner meats.
Ingredients You’ll Need
- Pork:
500g pork shoulder or tenderloin, thinly sliced across the grain.
- Green
Curry Paste: 3-4 tbsp (Look for an authentic brand for that deep
herbal kick).
- Coconut
Milk: 1 can (400ml) full-fat coconut milk (essential for the
"creamy" factor).
- Vegetables:
1 cup Thai eggplants (quartered) and ½ cup bamboo shoots.
- Aromatics:
4 Kaffir lime leaves (torn), 1 stalk lemongrass, and a handful of Thai
Basil.
- Seasoning:
1.5 tbsp Fish sauce and 1 tbsp Palm sugar (adjust to taste).
Step-by-Step Cooking Instructions
1. "Cracking" the Coconut Cream
This is the pro-chef secret. Heat a large pan over
medium heat and pour in about 1/2 cup of the thick coconut cream from the top
of the can. Stir it until it starts to bubble and the oil begins to separate.
2. Sauté the Paste
Add your green curry paste to the bubbling coconut
cream. Sauté for 2–3 minutes. You’ll know it’s ready when the aroma is so
strong it makes your mouth water! This step fries the spices and releases the
essential oils.
3. Sear the Pork
Add the sliced pork to the pan. Stir-fry it in the paste for
about 3–4 minutes until the meat is no longer pink on the outside. This ensures
every piece of pork is seasoned to the core.
4. The Simmer
Pour in the rest of the coconut milk and about 1/4 cup of
water. Add the lemongrass and kaffir lime leaves. Bring it to a gentle simmer.
Do not let it boil vigorously, or the coconut milk might curdle.
5. Add the Crunch
Toss in your Thai eggplants and bamboo shoots. Let it simmer
for another 5–8 minutes until the pork is tender and the vegetables are cooked
but still hold their shape.
6. The Perfect Balance
Season with fish sauce (for salt) and palm sugar (for
sweetness). Give it a final stir and turn off the heat. Fold in the Thai
Basil leaves at the very end—the heat of the curry is enough to wilt them
and release their peppery fragrance.
Tips for Success
- The
Pork Cut: Use pork shoulder for a juicier, more tender bite.
- Freshness:
If you can’t find Thai Basil, Italian basil works in a pinch, though the
flavor will be slightly different.
- Spice
Level: If you want it milder, use less paste; if you want it fiery,
add some chopped bird’s eye chilies!
Serve this authentic pork green curry over a steaming
bowl of Jasmine rice. It’s a complete, soul-warming meal that’s perfect for a
cozy Friday night in or a dinner party that will impress all your friends.
