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It has been a long time since I tasted my first ever Thai Green Curry. I was with a dear friend, at an outdoor table in Christchurch, New Zealand. I don’t even remember the name of the restaurant any more, but it felt very daring, adventurous and exotic at the time, and green curry has held a special place in my heart ever since.


thai green curry

2 tablespoons oil, divided

8 ounces pork tenderloin, cut into cubes

1 clove garlic, minced

3 tablespoons Thai green curry paste

1 cup chicken broth

1 red bell pepper, cubed

2 cups green beans, cut into 2-inch pieces

1 tablespoon minced ginger

2 1/2 teaspoons chopped kaffir lime leaves

2 tablespoons fish sauce

1/4 cup Thai basil leaves

black and white sesame seeds, for garnish

Heat a large pan over high heat. Add 1 tablespoon of the oil and heat until the oil is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, about 2 minutes. Remove from pan. Add remaining oil to the pan. Add the garlic and curry paste and cook until aromatic, about 2 minutes. Add the stock and bring to a simmer, about 1 minute. Add the red pepper, green beans, ginger, lime leaves and fish sauce. Cook until the vegetables are tender, about 6 to 8 minutes. Add the pork and cook until heated through. Remove from heat and stir in the basil leaves.

Sprinkle with sesame seeds and serve immediately.


Recipe adapted from USA Weekend, November 2014



kumara and vegetable curry

3 tablespoons Thai green curry paste

2 tablespoons fish sauce

1 tablespoon vegetable oil

1 teaspoon grated fresh ginger

750 grams kumara, peeled and cubed

400 gram can of coconut milk

1 cup chicken stock

3 cups sliced vegetables (I used red capsicum, broccoli, courgettes and mushrooms)

1/2 cup basil leaves

Place the curry paste, fish sauce, oil and ginger in a large saucepan and stir over medium heat for 2 minutes.

Add the kumara and stir for 1 minute. Add the coconut milk and chicken stock, bring to a simmer and cook for 10 minutes.

Add the sliced vegetables and cook for a further 10 to 15 minutes, or until tender.

Pour the curry into a serving bowl and sprinkle with basil. Serve with steamed rice.


Recipe adapted from The Foodtown Magazine