There are so many good Green Thai Curry Pastes available in your local supermarkets that maybe you do not need to use this recipe. There is however nothing I find more satisfying than cooking with fresh ingredients. A Green Thai Curry should taste a bit sweet and sour with a creamy coconut feel and hints of Lemon Grass, Ginger and Lime. Of course one advantage of making your own from scratch means that you can adjust spiciness to your own palate. 8 net carbs per portion.
For quickness and convenience I do use lazy purée for the lemon grass and ginger but I have included the equivalent fresh amounts in the recipe below. You can also make up extra puree and freeze it for future use.
In my recipe below I have used pork loins, however chicken and turkey would be equally as versatile in this dish.
Instead of using noodles, which are packed with carbs I used Courgette Noodles and Beansprouts, which I stir fried quickly before serving.
Carry on reading for recipe.
Green Thai Curry Pork
A healthy low carb Thai classic.
Green Thai Paste
- 2 Tbsp Lime juice (fresh or convenience) Half a lime if using fresh
- 2 Tbsp Lemon Grass puree or 1 fresh stalk chopped
- 1 Tsp Ginger puree or 1.5” piece grated
- 1 Small Onion - chopped
- 1 Large Garlic clove - chopped
- 1 Handful Coriander - chopped
- 1 Tsp Sweetener
- 1 Tsp Fish sauce
- 2 Green chillis Adjust type and amount to suit taste
- 1 Tin Coconut milk
Rest of ingredients to make the curry
- 1 Pint Chicken stock
- 500 Gm Pork loin - diced 2cmx2cm
- 200 Gm French green beans - cut 2cm length
- 130 Gm Baby Corn - cut 2cm lengths
- 1 Tbsp Sweetener
- 1 Tbsp Fish sauce
- Salt and pepper for seasoning
Make the Paste
Place all the Green Thai Paste ingredients into a blender with the exception of the coconut milk.
Open the tin of the coconut milk and pour 3 tbsp of the watery milk into the blender and blend all the ingredients into a paste. Add a little more of the watery liquid if the ingredients are not grinding down.
The paste can set aside to use later or freeze for a later date.
In a large saucepan, mix the thick coconut milk with the green paste and bring slowly to the boil. Once boiling, add any remaining liquid from the coconut milk tin.
Add the chicken stock, mix and bring back to the boil.
Once boiled, add the pork, bring back to the boil and then simmer for 30 minutes to cook the pork until tender.
Add the baby corn and green beans.
Check flavours to suit your own taste. Add more chilli if you want it hotter, Fish Sauce will make it more sour and sweetener will make it sweeter. I do not use salt and pepper as there is already enough going on in here but add now if you wish.
Cook for a further 15 minutes.
Serve with quickly stir fried courgette noodles and beansprouts.
Nutrients per portion excluding noodles
Fat (g). 6
Carbs (g). 9 net
Protein (g). 28