Thai Green Curry Pork (Gaeng Keow Wan Recipe)
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.
Ingredients
- 30 ml oil
- 50 g green curry paste
- 400 ml coconut milk
- 22 g palm sugar
- 15 ml fish sauce
- 5 g salt
- 10 g rosdee seasoning powder, see notes
- 400 g pork, thinly sliced, see notes
- 15 Thai eggplants, halved or quartered
- 20 g pea eggplants, optional
- 2 yard long beans, sliced into 1-inch sized pieces
- 3 chilies, to taste
- a handful 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.
Calories: 753kcal | Carbohydrates: 15g | Protein: 26g | Fat: 67g | Saturated Fat: 37g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 95mg | Sodium: 1354mg | Potassium: 836mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3123IU | Vitamin C: 69mg | Calcium: 76mg | Iron: 7mg