Thai Red Curry with Pork and Green Beans Recipe
Aromatic red curry with tender pork and crunchy green beans is a classic of Thai home cooking. Served with jasmine rice, it’s filling, warming and full of flavour – a bit like our goulash, just in a coconut-and-spicy version.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️🌶️
Hot
Sweet
Salty
Umami
Spicy
Creamy
Warming
Filling
Herby
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- pork shoulder or pork neck - 500 g
- green string beans - 250 g
- coconut milk kokosowe - 400 ml
- red curry paste - 2.5 tablespoons
- fish sauce rybny - 2.5 tablespoons
- palm sugar or brown sugar - 1.5 tablespoons
- kaffir lime leaves - 3 piece
- oil roślinny - 1 tablespoon
- water - 150 ml
- fresh Thai basil or regular basil - 1 handful
- jasmine rice jaśminowy - 280 g
Main Ingredient:
pork
Preparation
- Rinse the jasmine rice in cold water and cook according to the instructions on the package. After cooking, leave covered so it stays fluffy.
- Heat the oil in a large pan or wok over medium heat. Add the red curry paste and fry for 1–2 minutes, stirring, until it becomes very fragrant and slightly dissolves in the oil.
- Pour in about 1/3 of the coconut milk. Stir for 2–3 minutes until the sauce starts to thicken slightly and small bubbles appear on the surface.
- Add the pork pieces. Fry for 5–7 minutes, stirring, until the meat turns white on the outside.
- Add the remaining coconut milk, water and kaffir lime leaves. Bring to a gentle simmer, reduce the heat and cook for 10–12 minutes, until the meat starts to soften.
- Add the green beans. Cook for another 5–7 minutes, until the beans are tender but still slightly crunchy.
- Add the fish sauce and palm sugar. Stir and cook for another 2–3 minutes. Taste the sauce – it should be salty, slightly sweet and spicy at the same time. If needed, adjust with more fish sauce or sugar.
- Remove the pan from the heat. Add the basil leaves and gently stir so they wilt slightly from the heat of the curry.
- Serve the hot curry in bowls, alongside or on top of portions of jasmine rice.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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