Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Green pork curry by WW

Green pork curry

6
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
We’ve taken a Thai favourite and made some healthy changes so you can enjoy all the wonderful flavours. Quick, simple and satisfying.

Ingredients

Olive oil

1 tbs

Pork fillet or tenderloin, raw

400 g, fat trimmed, cut into 3cm pieces

Brown onion

1 medium, thinly sliced

Eggplant

1 medium, cut into 3cm pieces

Zucchini

1 large, cut into 3cm pieces

Garlic

2 clove(s), crushed

Green curry paste

2 tbs, (Thai)

Light canned coconut milk

¾ cup(s), (185ml)

Chicken stock

¾ cup(s), (185ml)

Fish sauce

1 tbs

Green string beans

125 g

Fresh coriander

½ cup(s)

Lime(s)

1 medium, cut into wedges to serve

Instructions

  1. Heat half the oil in a deep non-stick frying pan over medium-high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add eggplant, zucchini and garlic and cook, stirring, for 2 minutes. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock and fish sauce and bring to the boil.
  3. Return pork to pan. Reduce heat and simmer, covered, for 10 minutes. Add beans and simmer, uncovered, for 5 minutes or until vegetables are tender. Sprinkle with coriander and serve with lime wedges.

Notes

SERVING SUGGESTION: Steamed jasmine rice.

You might like

You might like