- 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)
- Boil pork in 300ml of salted water for 20 minutes in a pressure cooker on low flame.
- Take all the ingredients given under Green Curry Paste and blend it in a food processor until smooth.
- In a pan, add any vegetable oil, add the green curry paste and cook on a medium flame
- 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.
- Add salt to taste, then add pork without the stock, simmer for five minutes, add the pork stock to get desired consistency.
- Add fresh basil, galangal and kaffir lime leaves
- Finally add jaggary/palm sugar and let it simmer for 5 more minutes.
- The dish is ready; serve with plain white boiled rice.
- Any cut of pork works. Tenderloin is my personal favourite. it has no or little fat
- Tenderloin cooks faster. Compensate accordingly for the cut of pork you’re using (Method step 1)
- 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)
- I used normal Saffola Gold as the cooking medium. Sounds strange but it doesn’t ruin the curry :) (Method step 3)
- Keeping the finished dish for at least 2 hours before serving, will ensure the pork absorbs all the flavours. (Method step 7)
- 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