Recipe

Green pork curry

  • 20 mins cooking
  • Serves 6
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Ingredients

Green pork curry
  • 1 tablespoon peanut oil
  • 6 (360g) baby eggplants, sliced thinly
  • 200 gram fresh shiitake mushrooms, trimmed
  • 1/4 cup (75g) green curry paste
  • 400 millilitre can coconut milk
  • 1 1/2 cup (375ml) chicken stock
  • 2 10cm sticks fresh lemongrass, bruised
  • 5 kaffir lime leaves, torn
  • 1 kilogram pork fillets, sliced thinly
  • 300 gram green beans, trimmed, halved
  • 1 tablespoon fish sauce
  • 3 teaspoon brown sugar
  • 1 tablespoon lime juice
  • 1/4 cup firmly packed thai basil leaves

Method

Green pork curry
  • 1
    Heat the oil in a wok; stir-fry eggplant and mushrooms until tender. Add curry paste; stir until fragrant. Add coconut milk, stock, lemongrass and lime leaves; bring to the boil. Reduce the heat and simmer, uncovered, for 5 minutes.
  • 2
    Add pork, beans, sauce and sugar; return to the boil. Simmer, stirring, for about 3 minutes or until pork is tender.

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