Thai Style Pork Curry Recipe


Thai Style Pork Curry

Prep Time ~ 20 mins Cooking Time ~ 1 hour 15 mins
Approx Cost ~ £ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~


2 teaspoons vegetable oil

4 teaspoons red Thai curry paste

2.5cm / 1 inch piece root ginger, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

1 level teaspoon ground turmeric

500g / 1lb shoulder, or leg of pork, cut into large chunks

300ml / ½ pint hot stock, chicken or vegetable

2 teaspoons light muscovado sugar

2 teaspoons Thai fish sauce or soy sauce

150g / 5oz fine green beans, trimmed and halved lengthways

1 red pepper, deseeded and cut into thin strips

200ml carton coconut milk

Zest and juice of 1 lime

Handful of basil or coriander, chopped


  • Heat the oil in a large pan, add the curry paste, ginger and garlic. Fry gently for 2 minutes.
  • Stir in the turmeric, then add the pork and stir well to coat the meat in the spices.
  • Pour in the stock; add the muscovado sugar and fish sauce or soy sauce. Bring to the boil, then cover and simmer very gently for 1 hour until the pork is tender.
  • Cook green beans and red pepper strips in boiling water for 4 minutes. Drain and refresh them in cold running water. Drain well.
  • Add the coconut milk, green beans and red pepper to the pan. Simmer uncovered for 5 minutes, then stir in the lime zest and juice and the chopped basil or coriander.
  • Taste and add more fish sauce to bring out the flavour if necessary.