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Our quick and easy Thai Green Pork Curry can be made with loin medallions, loin steaks or stir-fry strips and is ready on your table within 10 minutes. Serve with rice and enjoy immediately!
This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.
Prep time: 15 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Not Too Tricky
Step 1
Heat the oil in a medium non-stick pan and fry the onion for 1-2 minutes.
Step 2
Add the curry paste and cook for a further minute. Mix together the cornflour or plain flour into the coconut milk. Add to the pan with the stock, fish sauce, lime zest and juice.
Step 3
Increase the heat, stirring gently to bring the sauce up to a gentle boil. Turn down the heat, add the pork and green beans. Simmer uncovered for 5-8 minutes, stirring occasionally, until the sauce thickens and the meat juices run clear.
Step 4
Meanwhile, cook the rice according to packet instructions. Divide the rice between 4 plates. Spoon over the curry, garnish with the basil leaves (if used) and serve immediately.
Try using pork stir-fry strips for speed instead of the medallions or add baby corn and peas to the curry with the pork.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
2084kj
494kcal
25%
9.9g
14%
4.6g
23%
6.1g
7%
1.33g
22%
Step 1
Heat the oil in a medium non-stick pan and fry the onion for 1-2 minutes.
Step 2
Add the curry paste and cook for a further minute. Mix together the cornflour or plain flour into the coconut milk. Add to the pan with the stock, fish sauce, lime zest and juice.
Step 3
Increase the heat, stirring gently to bring the sauce up to a gentle boil. Turn down the heat, add the pork and green beans. Simmer uncovered for 5-8 minutes, stirring occasionally, until the sauce thickens and the meat juices run clear.
Step 4
Meanwhile, cook the rice according to packet instructions. Divide the rice between 4 plates. Spoon over the curry, garnish with the basil leaves (if used) and serve immediately.
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