Green Curry Stir Fry Pork (No Coconut Added)
Do you have green curry paste, but don’t feel like doing a full green curry dish? Fret not! This Green Curry Stir Fry Pork Belly dish will do the trick. It’s mildly spicy and aromatic with fragrant herbs, juicy, tender pork belly and crunchy long beans. It takes roughly 20 minutes to cook – faster than a full Authentic Green Curry recipe.
Ingredients
The main ingredient is, of course, green curry paste. While I make mine from scratch in large quantities (it is a whole-day affair!), green curry paste can easily be bought from Asian speciality shops, or on Amazon.
The meat I used this time is pork belly – but it can easily be substituted with chicken breast or thigh. Leave the skin on for more flavour. The size of the pork/ chicken will affect the cooking time. As my pork belly slices were quite thin, they only needed 10 minutes of cooking. Do adjust according to your preferred meat.
For the herbs, I went the simple route and added only kaffir leaves and some finger roots. While kaffir leaves can’t be substituted (only omitted), lemongrass makes a great substitution for the appetizing aroma.
Steps
Here’s the brief breakdown of how I made this Green Curry Stir Fry Pork dish:
- Marinate the pork belly slices with salt.
- In a non-stick pan over medium heat, mix together cooking oil and green curry paste. Stir until combined.
- Add some kaffir lime leaves and finger roots (lesser ginger). Mix until combined.
- Add pork belly, pea eggplants (Turkeyberry) and purple eggplants. Mix until combined.
- Add water. Stir until combined. Cover and simmer for 10 minutes.
- Add long beans. Mix until combined. Simmer for 2 minutes.
- Add the rest of the ingredients: fish sauce, sugar, chilli, kaffir lime leaves and finger roots.
- Taste and adjust as preferred. Switch off the heat and serve.
Tips
- Add green curry paste immediately to the oil while it’s still cool. This prevents large splatters.
- Stir the green curry gravy as often as possible – it burns fairly quickly at the bottom of the pan.
- The long beans will be quite crunchy – let it simmer for 4 minutes if soft long beans are preferred.
- Goes well with white rice, and any omelette dish.
- Serve with white rice for the family.
Storage Instructions:
This Green Curry Stir Fry dish can be kept overnight in the fridge once cooled completely. Make sure to reheat over medium heat until it comes to a rolling boil before serving.
Let’s Eat
Delicious! The Green Curry Stir Fry’s pork is tender and juicy. The fragrance of the finger roots and kaffir lime leaves enhances the appetite, while the long beans are perfectly cooked for that extra crunch.
The spiciness depends a lot on the green curry paste – which was not too hot for us. Mixed with white rice, it was creamy and full of flavour.
Hope you have enjoyed this Green Curry Stir Fry recipe! Let me know how it turns out if you try it~
Happy cooking 😀
Green Curry Stir Fry Pork
Equipment
- Non-Stick Frying Pan
- Silicone Turner
Ingredients
- 160 g green curry paste, homemade
- 1 red chilli, cut to strips
- 100 g baby eggplant, purple
- 300 g pork belly, sliced
- 5 kaffir lime leaf
- 1 tsp salt
- 1/2 tbsp fish sauce
- 1 tbsp sugar, optional
- 200 ml water
- 2 tbsp cooking oil, unscented
Instructions
Marinate
- Marinate the pork belly slices with 2/3 tsp of salt in 2 batches. Set aside.
Cooking
- In a non-stick pan over medium heat, cooking oil and green curry paste. Stir lightly for 2 minutes, or until evenly combined.
- Add 3 pieces of kaffir lime leaves and 4 pieces of finger roots. Mix for 30 seconds, or until fragrant and well-combined.
- Add pork belly, pea eggplants and purple eggplants. Cook for 2 minutes, stirring until the pork changes colour.
- Add all the water. Mix well to combine. Cover the pot and let it simmer for 10 minutes, or until soft.
- Add fish sauce, sugar and long beans. Stir to evenly combine.
- Add red chilli strips, kaffir lime leaves and finger roots. Cover the pan and let it simmer for 2 minutes.
- Stir to combine. Taste and adjust.
- Switch off the heat and serve.
Video
Notes
- Add green curry paste immediately to the oil while it’s still cool. This prevents large splatters.
- Stir the green curry gravy as often as possible – it burns fairly quickly at the bottom of the pan.
- The long beans will be quite crunchy – let it simmer for 4 minutes if soft long beans are preferred.
- Goes well with white rice, and any omelette dish.