Thai green curry with coconut rice

Prep time 5 minutes Cook time 25 minutes

Serves 4 people



  • 600g pork leg strips
  • 2 tablespoons oil
  • 100g Thai green curry paste
  • 1 cup chicken stock
  • 400ml coconut cream
  • 2 tablespoons fish sauce
  • 100g baby beans, halved
  • 2 large carrots, peeled and thinly sliced
  • 1 red capsicum diced

To serve

  • Coconut rice
  • Cucumber salad
  • Lime wedges


  1. 1.
    Heat oil in a large wok over a high heat and brown pork strips in small batches. Remove and set aside.
  2. 2.
    Spoon Thai green curry paste into the wok and stir fry until fragrant for 2 minutes. Stir in the chicken stock, coconut cream and fish sauce. Bring to a simmer stirring.
  3. 3.
    Return the pork strips to the wok along with the vegetables and continue to simmer for 10 minutes. Add the coriander leaves.
  4. 4.
    Serve hot with coconut rice, cucumber salad and garnish with lime wedges.

General Information

Thai green curry paste may be replaced with red or yellow curry paste.

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