Thai Green Curry Pork (Gaeng Keow Wan Recipe)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
3 people
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Calories
753 kcal
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Course
Main Course
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Cuisine
Thai
Thai Green Curry Pork (Gaeng Keow Wan Recipe)
Description
Thai Green Curry Pork (Gaeng Keow Wan) combines green curry paste with coconut milk to create a richly flavored sauce that gently simmers thin pork slices to tenderness. The curry includes Thai eggplants, yard long beans, and optional pea eggplants for varied textures, simmered until the vegetables soften but retain a slight bite. Palm sugar and fish sauce balance the flavors with sweet and savory notes while rosdee seasoning powder adds umami depth. Sweet basil leaves are stirred in at the end to provide a fresh herbal fragrance.
The pork stays tender due to quick simmering in the coconut milk base, and the assortment of typical Thai vegetables makes the dish authentically textured and satisfying. The curry is ideally served over jasmine rice or alongside rice vermicelli noodles to soak up the sauce.
Choosing tender cuts like pork shoulder, tenderloin, or loin is important for a juicy result. Use a Thai green curry paste brand like Mae ploy or Maesri for an authentic flavor. Rosdee seasoning powder, a common Thai umami enhancer, is recommended if available.
Ingredients
- 30 ml neutral cooking oil generic cooking oil
- 50 g green curry paste
- 400 ml coconut milk
- 22 g palm sugar
- 15 ml fish sauce
- 5 g salt
- 10 g rosdee seasoning powder see notes
- 400 g pork thinly sliced, see notes
- 15 eggplant halved or quartered, Thai variety
- 20 g pea eggplants optional
- 2 yard long beans sliced into 1-inch sized pieces
- 3 chilies to taste
- a handful sweet basil
Instructions
- Start by heating oil in a large non-stick wok or pot over medium heat.
- Fry the green curry paste for about 20 seconds, stirring until it falls apart.
- Pour in coconut milk and bring to a boil. Then, add palm sugar, fish sauce, salt, and rosdee seasoning powder. Stir in your sliced pork and let the mix bubble away until the meat is tender, usually around 3 minutes. Stir gently.
- Toss in Thai eggplants, yard long beans, pea eggplants, and optional chilies. Simmer until the vegetables reach your desired softness, typically another 3 minutes.
- Switch off the heat and sprinkle sweet basil over the top. Give it a final stir and serve with jasmine rice or rice vermicelli noodles. Enjoy!
Notes
- Select tender pork cuts such as shoulder or tenderloin for best texture in the curry.
- Use Mae ploy or Maesri green curry paste for authentic flavor when using store-bought options.
- Rosdee seasoning powder can be found in Asian supermarkets or online and adds a savory umami depth to the dish.
- This recipe’s nutrition information can serve as a general guideline for meal planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 753 kcal
% Daily Value*
| Calories | 753kcal | 38% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 67g | 103% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 95mg | 32% |
| Sodium | 1354mg | 56% |
| Potassium | 836mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 3123IU | 62% |
| Vitamin C | 69mg | 77% |
| Calcium | 76mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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