Pork In Thai Green Curry


  • Pork Tenderloin – 1 Kg, washed, cut into 1″ pieces
  • 400 ml thick coconut cream (I bought the Thai version from INA Market)
  • 100 ml Vegetable Oil

Green Curry Paste

  • Fresh Basil (100 gms – I used one packet sold at INA), use only the leaves and discard the stalks
  • Fresh Galangal (100 gm)
  • Garlic (10 cloves)
  • Lemongrass (2-3 stalks depending on thickness of the stalk)
  • Shallots (6 numbers)
  • Fresh Coriander (100 gm)
  • Kafir Lime Leaves – (approximately 20 gms)
  • Thai Red or Green Chillies – 6

Ingredients Required for Adding into the Curry

  • Half Packet Basil
  • 5-6 Kafir Lime Leaves
  • Galangal evenly julienned (10 gm)
  • Palm Sugar or Good Quality Jaggery (See Note 6)
  • Fresh Coconut Water (100 ml)

Method: (please read notes)

  1. Boil pork in 300ml of salted water for 20 minutes in a pressure cooker on low flame.
  2. Take all the ingredients given under Green Curry Paste and blend it in a food processor until smooth.
  3. In a pan, add any vegetable oil, add the green curry paste and cook on a medium flame
  4. Keep adding coconut water when required to prevent burning. It will take approximately 20 minutes for this paste to cook and it will give a distinct aroma of prepared green curry, become darker and leave oil. Add the coconut cream/milk, 100 ml at a time, until, after adding a total of 400 ml, let it simmer for five minutes.
  5. Add salt to taste, then add pork without the stock, simmer for five minutes, add the pork stock to get desired consistency.
  6. Add fresh basil, galangal and kaffir lime leaves
  7. Finally add jaggary/palm sugar and let it simmer for 5 more minutes.
  8. The dish is ready; serve with plain white boiled rice.


  1. Any cut of pork works. Tenderloin is my personal favourite. it has no or little fat
  2. Tenderloin cooks faster. Compensate accordingly for the cut of pork you’re using (Method step 1)
  3. It is important to  amalgamate the lemongrass and galangal into the paste as they are the hardest nuts to crack. You can add a little water or oil to moisten the paste. (Method step 2)
  4. I used normal Saffola Gold as the cooking medium. Sounds strange but it doesn’t ruin the curry :) (Method step 3)
  5. Keeping the finished dish for at least 2 hours before serving, will ensure the pork absorbs all the flavours. (Method step 7)
  6. Palm Sugar is the actual ingredient, however, I could not find it in INA on that day, so I used jaggery

Photo courtesy: Rajiv Iyer