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Thai Green Curry Pork (Gaeng Keow Wan Recipe)

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This Thai green curry pork recipe is hands down one of the best dinners you’ll ever try! Gaeng keow wan moo is an easy-to-make Thai dish, with tender pork and healthy vegetables in a delicious green coconut curry sauce.

Authentic Thai green curry pork, known as gaeng keow wan, served in a coconut shell bowl with vegetables on a banana leaf.

This Thai food blog is filled with loads of delicious Thai curry recipes. Some of my absolute favorites include the authentic Thai red curry, the slow-cooked gaeng massaman neua, and the tasty Thai beef panang curry.

My go-to for using up leftover veggies is this green Thai curry recipe. You can add lots of healthy vegetables and switch up the protein. Serve it with steamed jasmine rice or rice vermicelli noodles for a tasty meal everyone loves!

What is Thai green curry

Thai green curry, or gaeng keow wan, is a classic Thai dish that combines green curry paste, meat or seafood, and vegetables into a creamy coconut milk sauce. It’s a favorite in Thailand, beloved for its aromatic mix of spicy, sweet, and savory flavors.

Gaeng keow wan

Gaeng keow wan translated to English means Thai sweet green curry. Even though the name suggests the curry is sweet, it’s one of the spiciest Thai curries around, because the green curry paste is prepared with green chilies.

What’s great about this dish is that you can easily add different ingredients. Thai green curry is often served with chicken, but it can also be made with pork or beef. You can even make it with seafood like shrimp or squid.

And if you love vegetables, this spicy Thai curry is really for you. I’ve added Thai eggplants, yard long beans, and Thai basil to it, but feel free to add more of your favorite veggies to the creamy green coconut milk sauce.

If you like Thai vegetable curries, definitely also try kabocha squash curry and bamboo shoot curry!


Close-up of Thai green curry pork, or gaeng keow wan, with slices of pork, yard-long beans, and Thai eggplants in a creamy green coconut curry sauce.

Thai green coconut curry is served all over the world, and for good reason: it’s true comfort food. A few years ago, when I was still working in the kitchen of our Thai restaurant, green curry, along with gaeng daeng and roasted duck curry, were the favorites among our customers.

The green curry sauce is versatile and easy to adjust to taste. If you follow this authentic Thai green curry recipe, you’ll achieve the traditional flavor just like you find it in Thailand. Don’t hesitate to adjust the sweet and salty Thai flavors, or if you can’t eat spicy food, then you might want to reduce the amount of chilies.

And if you have the time, definitely try making my authentic Thai green curry paste yourself. You’ll really taste the difference, and you can freeze the leftovers for later. Perfect for meal prep!

Thai green curry paste in wooden spoon over granite mortar.
Thai green curry paste prepared with a traditional granite mortar and pestle.

Homemade green curry paste

You can easily make a homemade curry paste with a food processor or a traditional Thai mortar and pestle. The mortar and pestle is the authentic tool for making curry pastes, but a food processor also works and is used in Thailand for preparing large quantities of curry paste for selling at food markets.

You can make your homemade green paste as spicy or as mild as you like by adjusting the amount of chilies. You can also work with fresh herbs and spices, and this really makes a difference compared to store-bought versions, which often have preservatives added.

Frequent readers of this Thai food blog know I love making everything homemade. This way, I know exactly what ingredients have been used and I can be sure that everything is fresh, tasty, and guilt-free.

Thai woman seated on a bamboo table, working with a granite mortar and pestle.

If you have the time, it’s definitely worth it to make your own curry paste. If you’re here for a quick dinner option, then a store-bought paste combined with this easy Thai green curry pork recipe will not disappoint. Be sure to also try my recipes for Thai red curry paste, Thai massaman curry paste, and Thai panang curry paste.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for Thai green curry pork arranged on bamboo mat including fresh Thai eggplants, curry paste, coconut milk, chilies, pea eggplants, basil, pork slices, and spices.
  • Pork – For making Thai curry, choose tender pork cuts like pork shoulder, pork tenderloin, and pork loin. These remain juicy and flavorful when simmered in the rich coconut curry sauce.
  • Green curry paste – For an authentic meal, I suggest using using my recipe for Thai green curry paste. For store-bought alternatives, try Mae ploy or Maesri, available at Amazon.
  • Yard long beans – Also known as snake beans and Chinese long beans, they add a delightful crunch. Substitutable with green beans.
  • Thai eggplants Thai eggplants can be substituted for zucchini. Cut the eggplants into 2 or 4 pieces, depending on their size.
  • Pea eggplants Pea eggplants are not a key ingredient, if you’re having trouble sourcing these you can simply omit them.
  • Sweet basil – Sweet basil, not to be mistaken for holy basil, infuses the curry with freshness. If you don’t have sweet basil, you can add 3 kaffir lime leaves instead. It’s not the same taste, but it adds its own fresh, citrusy flavor to the curry.
  • Chilies – Customize the heat level with chilies to suit your taste; add more bird’s eye chilies for a spicy curry, deseed for a milder flavor, or replace with bell peppers for a kid-friendly version.
  • Coconut milk Full-fat coconut milk ensures a creamy, rich base. Aroy-D is my go-to brand.
  • Rosdee seasoning powder – This popular all-purpose Thai seasoning powder enhances dishes with a rich, savory umami flavor.
  • Palm sugar Palm sugar adds a caramel-like sweetness, distinct from white and brown sugar.
  • Fish sauceFish sauce is a key ingredient in Thai cuisine, adding a salty and umami flavor to Thai food.
  • Salt – A pinch of salt enhances the overall flavors.
  • Oil – For frying the curry paste. Use a neutral oil with high smoke point, like canola oil or vegetable oil.

How to make Thai green curry

Cooking pot with oil.

Step 1: Start by heating oil in a large non-stick wok or pot over medium heat.

Green curry paste being fried in a cooking pot.

Step 2: Fry the green curry paste for about 20 seconds, stirring until it falls apart.

Raw pork pieces added to green curry coconut milk in a cooking pot.

Step 3: Pour in coconut milk and bring to a boil. Then, add palm sugar, fish sauce, salt, and rosdee seasoning powder. Stir in your sliced pork and let the the green curry sauce bubble away until the meat is tender, usually around 3 minutes. Stir gently.

Thai green curry pork with sliced Thai eggplants and chilies in the cooking process.

Step 4: Toss in Thai eggplants, yard long beans, pea eggplants, and optional chilies. Simmer until the vegetables reach your desired softness, typically another 3 minutes.

Thai green curry pork with vegetables ready in a pot.

Step 5: Switch off the heat and sprinkle sweet basil over the top. Give it a final stir and serve with jasmine rice or rice vermicelli noodles. Enjoy!

Kitchenware

  1. Granite mortar and pestle (for making green curry curry paste from scratch)
  2. Measuring spoons and cups
  3. Cutting board and a sharp knife for slicing the ingredients
  4. Large wok or cooking pot with wooden spoon or spatula
  5. Ladle for serving

Thai green pork curry substitutions

These vegetables go in Thai green curry: Bell peppers, carrots, zucchini, eggplants, green beans, baby corn, and bamboo shoots.

Adjust the spiciness: Control the heat by adjusting the number of chilies. Alternatively, use a mild type of chili or green bell peppers, or add fiery chilies like bird’s eye chilies for a spicy curry.

Balance the flavors: The key to the best Thai pork curry lies in a perfect balance of spicy, sweet, and savory. Thai food is all about customizing the flavors to suit your taste.

Meat substitutions: Not into pork? You can swap it with chicken, beef, shrimp, or other seafood. This is a versatile green Thai curry recipe that goes well with any protein, even tofu.

Vegetarian curry: Try my vegetarian Thai green curry and Thai mushroom curry, they’re always a hit with the family!

Thai green curry pork serving ideas

Serve your curry as a main dish alongside steaming jasmine rice or a portion of rice vermicelli noodles. Either present the curry in a separate bowl, or pour it directly over the rice or noodles.

In Southern Thailand, a typical side-dish for curries is Thai roti. Its crunchy texture perfectly complements the creamy coconut sauce.

Storing green Thai curry leftovers

Storing: Let your leftover curry cool to room temperature before transferring it to an airtight container. Store the container in the fridge, it’ll stay fresh for up to 3 days.

Freezing: If you’ve made a large batch, you can transfer the cooled leftovers to a freezer-safe container and freeze it for up to 3 months. Thaw it in the fridge overnight. Curries are a great meal prep option as they’re ideal for freezing, they’re the perfect solution for those busy weeknights.

Reheating: Gently reheat the curry on the stove over medium heat until it’s hot, stirring occasionally.

Freezing coconut milk: Leftover coconut milk can be frozen for later use. Pour it into a microwave-safe airtight container that can be thawed in the microwave or simply reheat your coconut milk on the stove.

Frequently asked questions

Is Thai green curry spicy?

Yes, Thai green curry is traditionally spicy due to the green chilies used in the curry paste. The spiciness can vary and be adjusted by controlling the amount and type of chilies used.

How many calories in Thai green curry?

The calorie content in Thai green curry can vary widely depending on the ingredients and recipe used, ranging from 400 to 700 calories per serving.

Which is hotter red or green Thai curry?

The only correct answer to whether red or green Thai curry is hotter is that it largely depends on the chef preparing the curry, the amount of curry paste used, and the amount of chilies used in the preparation of the curry paste. Both can be very spicy, but can also be served mild.

How to make Thai green curry less spicy?

To make green curry less spicy, you can remove the chili seeds from the chilies when preparing the curry paste, use fewer chilies, or use mild chili. You can also add sugar to the curry sauce, or extra coconut milk.

Is this recipe gluten-free?

No, this recipe is not gluten-free. Rosdee seasoning powder contains gluten, but you can use some extra salt instead.

Authentic Thai curry recipes

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Thai Green Curry Pork (Gaeng Keow Wan Recipe)

Authentic Thai green curry pork, known as gaeng keow wan, served in a coconut shell bowl with vegetables on a banana leaf.
Learn how to make authentic Thai green curry pork, or gaeng keow wan, with healthy vegetables and a delicious coconut milk sauce. Serve with rice or vermicelli noodles.
Praew
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 3 people

Ingredients

  • 2 tablespoons oil
  • 50 g green curry paste
  • 400 ml coconut milk
  • 1.5 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon salt
  • 1 tablespoon rosdee seasoning powder , see notes
  • 400 g pork thinly sliced, see notes
  • 15 Thai eggplants cut into 2 or 4 pieces
  • 1/4 cup pea eggplants optional
  • 2 yard long beans sliced into 1-inch sized pieces
  • 3 chilies add to taste
  • 1 cup sweet basil

Instructions

  • Start by heating oil in a large non-stick wok or pot over medium heat.
  • Fry the green curry paste for about 20 seconds, stirring until it falls apart.
  • Pour in coconut milk and bring to a boil. Then, add palm sugar, fish sauce, salt, and rosdee seasoning powder. Stir in your sliced pork and let the mix bubble away until the meat is tender, usually around 3 minutes. Stir gently.
  • Toss in Thai eggplants, yard long beans, pea eggplants, and optional chilies. Simmer until the vegetables reach your desired softness, typically another 3 minutes.
  • Switch off the heat and sprinkle sweet basil over the top. Give it a final stir and serve with jasmine rice or rice vermicelli noodles. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Thai green curry paste: Use Mae ploy or Maesri for store-bought curry paste.
  • Pork: For making Thai curry, choose tender cuts like pork shoulder, pork tenderloin, and pork loin. These remain succulent and flavorful when simmered in the rich curry sauce.
  • Rosdee flavor seasoning is a popular all-purpose Thai seasoning powder that enhances dishes with a rich, savory umami flavor, easily found in Asian supermarkets or online stores.

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7 Comments

  1. 5 stars
    Do you have the green curry paste recipe up yet? I don’t really like the green curry paste we can get here. Thanks!

    1. Hey Amber, what a coincidence, I was planning on posting all homemade curry paste recipes next week. However, I went to the local market today and found that I can only get a key ingredient in the main town. I’ll have to wait until I can go next weekend, so the green curry paste recipe will be coming 8 or 9 may!

  2. Can you recommend a substitution for the Rosdee seasoning in case you can’t get it when you plan to make the dish? Perhaps a combination of seasonings an American cook might be able obtain easily or have in their pantry? I have some pork that will not be fresh in 48 hours.

    1. Hey Elizabeth! Try adding a dash more fish sauce, or a bit of salt to taste. Note that I have not yet tested the recipe like this, but I will do so the next time I make green curry for the family and provide you with a measurement. (this will not be within 48h tho, sorry!).

  3. Hi Praew,
    Looking forward to your recipes, as much information that You can pass on. I live in Australia& I grow many of the fresh herbs & spices.
    Regards Graham

    1. Hey Graham. Thank you for your lovely comment! I do my best to publish as many Thai recipes as I can with lots of valuable info!

5 from 3 votes (2 ratings without comment)

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