This is my Thai green pork belly curry recipe. I love Thai curries… and am a big fan of pork belly!
Thai green curry is a popular dish, enjoyed the world over. It is a spicy and flavourful dish made with a variety of ingredients, including herbs, spices, and vegetables.
History of Thai green curry
Green curry is believed to have originated in central Thailand, specifically in the region around Bangkok. It is said to have been created during the reign of King Rama VI, who was known for his love of food and culinary experiments. The dish was originally called “Kaeng Kiew Wan” which in Thai means “sweet green curry”.
The dish gained popularity in Thailand in the early 20th century and has since become a staple of Thai cuisine. Today, Thai green curry is enjoyed not only in Thailand but around the world, with many variations of the dish being created to suit different tastes and preferences.
Key ingredients of Thai green curry
The key ingredients in Thai green curry are the herbs and spices used to make the curry paste. These include:
- Green chilies: These give the curry its signature spicy flavour. Thai green chilies are preferred, but any fresh green chili can be used.
- Lemongrass: This fragrant herb adds a citrusy flavour to the curry and is commonly used in Thai cuisine.
- Galangal: A root similar to ginger; galangal has a distinct flavour that adds depth to the curry.
- Kaffir lime leaves: These leaves are used to give the curry a slightly sour and citrusy flavour.
- Coriander: The leaves and stems of this herb are used in the curry paste and as a garnish.
Other key ingredients in Thai green curry include coconut milk, which is used to give the curry a rich and creamy texture, and vegetables such as aubergine (eggplant), bamboo shoots, and mange tout. Chicken or beef are commonly used as the protein in the dish, but tofu or shrimp can also be used. Personally, I’m a big fan of pork – and especially pork belly – which is why I’ve used it in this recipe!
In summary, Thai green curry is a delicious dish that has become a popular part of Thai cuisine. With its combination of spicy herbs and fragrant spices, it is a dish that is sure to delight anyone who enjoys bold and complex flavours. Whether you’re looking to try something new or simply want to enjoy a classic Thai dish, My Thai green pork belly curry is a definitely worth trying!
Thai Green Curry is one of my favourite Thai dishes, despite being fairly easy to cook. Everybody has a different version, but this simple pork belly green curry recipe works for me.
Thai curries are traditionally served with jasmine rice, but I like it with plain, steamed Basmati or even wild rice.
In an ideal world you’d make your own green curry paste from scratch, but a good quality bought one is perfectly fine – especially if you’re short on time. Using a ready prepared paste makes this a super easy option for a mid-week meal.
This recipe uses cubed pork belly pieces for the meat, though of course you can use any meat or seafood that you like, or even just use more veg.
Hungry for more information about Thai green curry? Check out this article on Wikipedia.
Thai Green Pork Belly Curry
- 500 g pork belly diced
- 1 carrots finely sliced diagonally
- 100 g mange tout
- 100 g baby corn
- 100 g green curry paste
- 1 tbsp groundnut oil vegetable or sunflower oil also OK
- 2 tins coconut milk
- 250 ml water
- 1 chilli peppers medium, green or red
- 3 banana shallots finely chopped
- 2 cloves garlic crushed
- 2 tsps fish sauce
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- 30 g Thai basil
- 3 kaffir lime leaves
- 0.5 limes zest only
- 2 tsp sugar
- sea salt
- black pepper
- heat a large saucepan or wok over a medium heat and add the oil
- add the shallots, chilli, cumin and coriander and stir fry until the shallots are nice and soft
- add half the curry paste, 1 can of coconut milk, the crushed garlic and stir, cooking for a further couple of minutes, then add the other half of the curry paste and mix thoroughly
- add your diced belly pork and stir in
- add the other can of coconut milk and the water, season with a little salt and some pepper, and add the kaffir lime leaves
- simmer for around 20 minutes, then add the vegetables, the fish sauce, sugar, lime zest and Thai basil
- simmer for a further 20 – 30 minutes
- check for seasoning, adding a little more sugar, pepper and/or fish sauce to taste
- remove the kaffir lime leaves and serve with jasmine, Basmati or wild rice