Green Curry

Green Curry

© Lena Staal

Green Curry

Green Curry

© Lena Staal

Ingredients (Serves 4)

1
tablespoon
coconut oil or vegetable oil
300
g
pork neck steak, cut into bite-sized strips
500
g
brussels sprouts, stalk halved
50
g
green curry paste
700
ml
coconut milk
4
makrut lime leaves (optional)
30
g
palm sugar
2-3
tablespoon
fish sauce
100
g
spinach
1
handful
Thai basil leaves, to serve
1
handful
roasted peanuts, to serve
cucumber slices, white cabbage wedges, green beans, to serve (optional)
  • Heat the coconut oil (or oil) in a deep, heavy-based pan. Sear the pork strips briefly until they have taken on a little colour, then lift them out with a slotted spoon and set aside.
  • To the same pan, add the brussels sprouts cut-side down in the fat. Allow to colour for a few minutes, then remove and set aside.
  • In the same pan, fry the curry paste briefly. Pour in the coconut milk and mix well.
  • Add the lime leaves (if using) and palm sugar. Season to taste with fish sauce and bring up to a gentle simmer.
  • Add the brussels sprouts and simmer until the sprouts are cooked but still have some bite (about 5 minutes). 
  • Add the spinach and pork to the sauce and simmer for another 3 minutes.
  • Serve with Thai basil leaves and chopped peanuts with steamed jasmine rice. If you'd like, serve with a plate of cucumber slices, cabbage wedges and green beans.

Tip

Buy ready-made, save work!
You can make green curry paste yourself, but you really don't have to - you can buy it in any Asian shop. Make sure that the paste contains only spices and no other additives, if possible. A good brand is Maesri, for example.

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