I recently ran across an ice cream tub with the label “odds and ends” on it and popped it open to find the carefully wrapped remainder of a can of Masri brand green curry paste. I was debating which protein to pair it with and settled on some sliced boneless pork chops. The finished dish … Thai green pork curry served over basmati rice. I would have preferred jasmine rice but, unfortunately, didn’t have any.
Thai Green Pork Curry – serves 3
1 tbsp oil
1 small onion, thinly sliced
350-400 gm boneless pork chops, thinly sliced
200 gm broccoli florettes (or diced eggplant, green beans, tops removed, asparagus, sliced into 2 inch pieces)
1 large or 2 medium carrots, peeled and thinly sliced
2-3 tbsp Thai green curry paste
200 ml coconut milk (or a combination of the coconut milk and plain Balkan yogurt)
1 tbsp brown sugar
1 1/2 tbsp soy sauce
1 1/2 tbsp fish sauce
1 tsp white sugar, if needed
extra yogurt, for serving
Heat oil in a saute-pan to medium-high and saute the sliced onion and pork for 2-3 minutes or until the onion is golden and the pork has started to brown.
Add the vegetables, coconut milk (and yogurt, if used), brown sugar, soy and fish sauces. Cook for 12-15 minutes or until vegetables are tender. If using broccoli, you might want to add the florettes for the last 7-10 minutes so they don’t overcook. (Like mine did.)
Taste and if the curry is too ‘hot’, add a tsp of white sugar to reduce that a bit. Serve over steamed jasmine or basmati rice.
Top with an extra dollop of yogurt, if desired.