Thai Green Pork Curry

Thai Green Pork Curry


  • 240g can coconut cream
  • 125ml (1/2 cup) boiling water
  • 2 teaspoons olive oil
  • 500g pork fillet, cut into 1.5cm pieces
  • 60g (1/4 cup) Thai green curry paste
  • 100g baby corn, cut into 3cm lengths
  • 100g green beans, topped, cut into 3cm lengths
  • 2 teaspoons brown sugar
  • 1 teaspoon fish sauce
  • 1 tablespoon fresh lime juice
  • Fresh coriander leaves, to serve
    Steamed jasmine rice, to serve


Combine the coconut cream and boiling water in a bowl.

Heat the oil in a wok over high heat. Add the pork and stir-fry for 2 minutes or until browned. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the coconut cream mixture and bring to a simmer.

Stir in the baby corn and beans. Simmer for 5 minutes or until the baby corn is tender and the beans are bright green and tender-crisp.

Add the sugar, fish sauce and lime juice and stir to combine.

Divide the curry among serving bowls. Sprinkle with coriander and serve with steamed rice.