Green pork curry
4
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
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