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This is a traditional and simple Thai Green Curry, using only fresh ingredients with no one flavour overwhelming the other - all co-exist harmoniously. This is a principal of Asian cooking.


  • Pork

  • 800 g pork shoulders trimmed and cut into large dice

  • 300 ml vegetable oil

  • 80 ml Fish sauce

  • 60 g Palm Sugar

  • Small handful of roasted peanut

  • 0.5 knob ginger, julienne

  • 150 ml tamarind water

  • 2 teaspoons curry powder

  • Water to cover

  • Paste

  • 1 teaspoon coriander seed, roasted and ground

  • 1 teaspoon cumin seed, roasted and ground

  • 1 teaspoon black peppercorn, roasted and ground

  • 1 teaspoon Salt

  • 6 long dried Red chilli's de-seeded, soaked and chopped

  • 4 tablespoons Ginger, chopped

  • 4 tablespoons Lemongrass, chopped

  • 4 tablespoons small red eschalots, chopped

  • 2 tablespoons Garlic

  • 1 teaspoon blachan (shrimp paste)

  • 2 teaspoons Turmeric chopped


  • Pork:

  • 1.

    Put the pork in a bowl along with the paste, fish sauce, palm sugar, peanuts, ginger, tamarind and curry powder.

  • 2.

    Mix well and leave overnight (if possible).

  • 3.

    Heat the vegetable oil in a wok and fry the pork until it colours well and the paste becomes fragrant.

  • 4.

    Add enough water to cover and bring to the boil.

  • 5.

    Simmer until the pork is tender.

  • 6.

    You may need to add more water as you go.

  • 7.

    Check seasoning.

  • 8.

    Finish with a little more fresh ginger over the top.

  • 9.

    Serve with steamed jasmine rice or glutinous white rice and a bowl of steamed Chinese greens.

  • Paste:

  • 1.

    Blend all ingredients together with a little vegetable oil

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Posted by Paul1028Report
80 ml of Fish Sauce makes this dish almost inedible, far too salty cut it down 40ml
Posted by JimmyvilleReport
Yum! Can't wait to give this dish a try!