The easiest and most flavorful Thai green curry pork recipe you’ll ever try. Made with creamy coconut milk and healthy vegetables for a spicy dinner, ready in under 30 minutes.

Authentic Thai green curry pork with eggplants and fresh basil.

What is Thai green curry?

Thai green curry (gaeng keow wan) is a slightly sweet, spicy Thai curry made with green curry paste, coconut milk, protein, and fresh herbs. Its green color comes from green chilies in the paste, and the heat level depends on how many chilies are used. In Thailand, people commonly serve it with jasmine rice or kanom jeen noodles.

About this recipe

I’ve been making Thai curries since my teenage years, starting in Thai takeouts and later in my own Thai restaurant. We served red curry, panang, and massaman curry, but the green one was always the one people ordered the most.

It’s also the one I make almost weekly at home because it’s great for using up leftover meat and veggies. Pork is my favorite protein here, but you can also make this as green curry chicken, or use beef or seafood.

What you’ll love about this recipe

Ready in just 30 minutes
Tastes just like the real deal you get in Thailand
It works with almost any vegetables you have on hand
You can swap the protein without changing the method

Praew ♡

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Thai green curry pork with coconut milk, eggplant, and long beans.

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Ingredient notes & substitutes

You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.

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: The best cuts of pork for making curries are tender cuts like pork shoulder, pork tenderloin, or pork loin.
Coconut milk: Full-fat only for a rich, creamy curry. Aroy-D is my go-to.
Green curry paste: Made with green chilies, garlic, kaffir lime leaves, galangal, lemongrass, and herbs. Use my homemade Thai green curry paste for great results. Short on time? Mae Ploy or Maesri are solid store-bought options.
Yard long beans: Also called snake beans or Chinese long beans. Regular green beans work as a substitute.
Thai eggplants: Mild and slightly bitter. Zucchini is the easiest substitute.
Pea eggplants: Traditional but optional. If you can’t find them, just leave them out.
Sweet basil: Use sweet basil, not holy basil. If unavailable, add 2 kaffir lime leaves for a fresh, citrusy note (different flavor, but still delicious).
Fresh chilies: Adjust to taste. Add more for heat, remove the seeds for milder curry, or swap in bell peppers for a kid-friendly version.
Rosdee seasoning powder: A popular Thai seasoning that adds depth and savory umami. Get it on Amazon, Asian grocery stores, or substitute with a bouillon powder like Knorr if needed.
Palm sugar: Adds a gentle caramel-like sweetness that white or brown sugar can’t replicate.
Fish sauce: A key ingredient in Thai cuisine that adds saltiness and umami. My favorite brand is Megachef.
Salt: A pinch of salt enhances the overall flavors.
Oil: For frying the curry paste. Use a neutral oil like canola or vegetable oil.

What vegetables go in Thai green curry?

The best vegetables for Thai green curry are Thai eggplants, pea eggplants, yard long beans, bamboo shoots, and sweet basil. If these aren’t available, zucchini, bell peppers, baby corn, mushrooms, broccoli, peas, and green beans work well as substitutes.

How to make green curry pork

1. Heat the oil. Heat the oil in a large wok or pot over medium heat until it shimmers.

Green curry paste being fried in a cooking pot.

2. Fry the curry paste. Add the green curry paste and fry it, stirring, until it loosens up and smells fragrant.

3. Build the curry sauce. Pour in the coconut milk and stir to combine. Add the palm sugar, fish sauce, salt, and rosdee seasoning powder. Make sure the palm sugar is dissolved and bring to a simmer.

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

4. Cook the pork. Once the sauce gently bubbles, add the pork and stir carefully until the meat turns opaque and feels tender when pressed, usually around 3 minutes.

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

5. Add vegetables. Add the Thai eggplants, yard long beans, pea eggplants, and chilies if using. Let everything simmer just until the vegetables are tender but still hold their shape.

Thai green curry pork with vegetables ready in a pot.

6. Finish with basil and serve. Turn off the heat and scatter the sweet basil over the curry. Give it a gentle stir, then serve hot with jasmine rice or rice vermicelli noodles. A typical side-dish for curries is Thai roti.

Tips for making this recipe

❥ Fry the curry paste properly. Cook it in oil until it smells fragrant and the color deepens. This step builds the base flavor.

❥ Add vegetables in stages. Firmer vegetables first, softer ones last, so nothing turns mushy.

❥ Rest before serving. Let the curry sit for 5 minutes off the heat so the flavors settle.

❥ Too spicy? Add a little more palm sugar to balance it out.

How to store & reheat leftovers

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freeze: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of water or coconut milk if the sauce has thickened.

Gaeng keow wan, Thai green curry with pork, Thai eggplants, red chilies, and basil served with sticky rice.

Frequently asked questions

Thai green curry is usually hotter than red curry because it’s made with fresh, unripe green chilies, which have a sharper heat than the dried red chilies used in red curry. That said, spice levels vary by recipe, cook, and region, with southern Thai curries generally being the spiciest.

No. Some packaged items like Rosdee seasoning powder and certain store-bought curry pastes may contain wheat or gluten-based additives.

Yes, and it tastes even better the next day as the flavors develop!

Use fewer chilies, remove the seeds, or add extra coconut milk to soften the heat. A small amount of palm sugar also helps balance spiciness.

More curry recipes to try

Thai Green Curry Noodle Soup Recipe

Vegetarian Thai Green Curry Vegetables

Thai Green Curry Stir-Fry Recipe With Chicken

Gaeng Phed Ped Yang (Thai Duck Curry)

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