# Thai Green Curry Pork (Gaeng Keow Wan Recipe)

Cuisine: thai · Time: 25 minutes · Servings: 3

## Ingredients

- 2 tbsp oil
- 3 tbsp green curry paste
- 400 ml coconut milk
- 1½ tbsp palm sugar
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tbsp rosdee seasoning powder (see notes)
- 400 g pork (thinly sliced)
- 12  Thai eggplants (halved or quartered)
- 20 g pea eggplants (optional)
- 2  yard long beans (sliced into 1-inch sized pieces)
- 3  chilies (to taste)
- a handful sweet basil

## Steps

1. Heat the oil. Heat the oil in a large wok or pot over medium heat until it shimmers.
2. Fry the curry paste. Add the green curry paste and fry, stirring, until it loosens up and smells fragrant.
3. Build the curry sauce. Pour in the coconut milk and stir to combine. Add the palm sugar, fish sauce, salt, and rosdee seasoning powder. Bring to a gentle simmer and make sure the palm sugar dissolves.
4. Cook the pork. Add the pork and stir gently until the meat turns opaque and feels tender, about 3 minutes.
5. Add the vegetables. Add the Thai eggplants, yard long beans, pea eggplants, and chilies if using. Let the curry simmer until the vegetables are tender but still hold their shape.
6. Finish with basil and serve. Turn off the heat, add the sweet basil, and give everything a gentle stir. Serve hot with jasmine rice or rice vermicelli noodles.

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Source: hungryinthailand — https://hungryinthailand.com/thai-green-curry-pork/
Page: https://findfood.fun/en/recipes/7609
Language: en