Green Thai curry with pork

    35 min

    This is a classic Thai green curry (kaeng kiau wan) and my favourite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

    7 people made this

    Serves: 4 

    • 2 (225g) tins bamboo shoots in water, drained and thinly sliced
    • 3 tablespoons corn oil
    • 3 tablespoons green curry paste
    • 400g lean boneless pork, cubed
    • 2 (400ml) tins coconut milk
    • 1 small red pepper, thinly sliced
    • 1/2 teaspoon salt
    • 2 to 3 teaspoons fish sauce
    • 3 teaspoons caster sugar
    • 8 kaffir lime leaves, thinly sliced
    • 1 large handful Thai basil

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. drain.
    2. heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.


    Curry paste keeps well in the refrigerator for weeks. Kaffir lime leaves can be easily frozen.

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    Reviews in English (1)


    This was excellent! I love Thai food but am new to making it. I have made this twice now and found the directions to be straightforward but a learning curve on purchasing ingredients. I live in an area with very accessible Asian markets so getting some of the more specialty ingredients wasn’t a problem for me. However, I will admit that I was intimidated to go in for the first time and wanted to avoid the extra trip. A little internet research told me that there isn’t a good substitute for the kaffir lime leaves. BUT if you live in a place without an Asian market you can order the leaves online. I don’t have trouble getting Thai basil but you can substitute fresh basil or grow your own. The biggest make it or break it ingredient for me was the curry paste. The first time I made this I used the Thai Kitchen paste from the regular supermarket as it was the only kind they carried. It totally lacked any curry flavor or spice, this would probably be a good option if you want the dish to be extremely mild but I found that the only flavor came from the kaffir lime leaves and Thai basil. So the second time I used an entire can (about 7 Tbsp) of Maesri green curry paste (you can order this on Amazon) and found it to be much better, more like a medium spice at a Thai restaurant. I think the Asian markets sell other brands in resealable containers that would also be go  -  26 Jun 2018  (Review from Allrecipes US | Canada)