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Thai green curry with pork and coconut milk served on a plate

Thai Green Curry with Pork and Coconut Milk

Thai green curry with pork and coconut milk is a well-known dish in Thai cuisine, perfectly combining spicy and creamy flavors. The coconut milk softens the spiciness of the curry paste, while the fresh vegetables and juicy pork create a harmonious balance in the dish. This dish is quick to prepare and offers a true exotic experience using everyday ingredients.

Prep Time 20 min
Preparation 40 min
Total 1 hr
620 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Pork (Shoulder or Loin)
⭕ 400 ml Coconut Milk
⭕ 1 db Onion
⭕ 2 cloves Garlic
⭕ 10 g Fresh Ginger
⭕ 2 tbsp Green Curry Paste
⭕ 1 db Bell Pepper
⭕ 1 db Zucchini
⭕ 1 tbsp Fish Sauce
⭕ 1 tsp Brown Sugar
⭕ 10 g Fresh Cilantro
⭕ 200 g Rice
⭕ 400 ml Water
⭕ 2 tbsp Olive Oil

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    Preparation Steps

    1

    Cut the pork into bite-sized pieces. Finely chop the onion and garlic. Grate the ginger.

    2

    Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Sear the pork until golden brown on all sides. Remove from the skillet and set aside.

    3

    In the same skillet, sauté the onion and garlic until softened. Add the grated ginger and green curry paste. Cook for 2-3 minutes, stirring constantly, until fragrant.

    4

    Pour in the coconut milk, then stir in the fish sauce and brown sugar. Bring to a simmer.

    5

    Return the pork to the skillet. Add the sliced bell pepper and zucchini. Simmer over low heat for 15-20 minutes, or until the vegetables are tender and the pork is cooked through.

    6

    Meanwhile, cook the rice according to package directions.

    7

    To serve, spoon the rice onto plates, top with the Thai curry, and garnish with fresh cilantro.