Pork green curry

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Pork green curry
  • 800 gram pork mince
  • 3 centimetre (15g) piece fresh ginger, grated
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 1/3 cup coarsely chopped fresh coriander
  • 1 tablespoon peanut oil
  • 1/4 cup (75g) green curry paste
  • 2 x 400ml cans coconut milk
  • 2 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon grated palm sugar
  • 200 gram snake beans, cut into 5cm lengths
  • 1/3 cup loosely packed thai basil leaves
Jasmine rice
  • 2 cup jasmine rice
  • 1 litre water
  • 10 centimetre lemon grass stick, halved lengthways
  • 1 fresh long chilli, halved


Pork green curry
  • 1
    Combine pork, ginger, chilli, garlic and half the coriander in medium bowl and roll level tablespoons of mixture into balls. Heat oil in large frying pan and cook meatballs in batches until browned.
  • 2
    Meanwhile prepare jasmine rice. Combine rice, water, lemon grass stick and chilli in a large saucepan and bring to a boil, stirring occasionally. Reduce heat to very low and cook rice, covered tightly, about 15 minutes or until tender. Remove from heat, discard lemon grass and chilli and stand covered for 10 minutes before serving with curry.
  • 3
    Cook curry paste in same pan, stirring until fragrant. Add coconut milk and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally for about 10 minutes.
  • 4
    Return meatballs to pan with juice, sauce, sugar and beans and simmer covered for about 5 minutes or until meatballs are cooked through. Remove from heat and stir in remaining coriander and basil off the heat. Serve curry with lemon grass rice.

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