Thai Green Curry Pork (Gaeng Keow Wan Recipe) – Hungry in Thailand (2024)

Thai green curry pork recipe, hands down THE BEST you’ll ever try! This gaeng keow wan is loaded with healthy vegetables and tender pork swimming in a coconut curry sauce so good you could literally drink it.

Whether you serve this over rice or with rice vermicelli noodles, this easy one-pot wonder is a guaranteed crowd-pleaser.

And if you love vegetables as much as I do, there’s a world of vegetable curries waiting for you after trying this recipe. Thai eggplant curry, Thai bamboo shoot curry, and even a unique green curry chicken stir-fry.

What is Thai green curry

Thai green curry, or gaeng keow wan, is a Thai coconut curry made with green chilies, green curry paste, coconut milk, and a variety of meats and vegetables. This aromatic dish is beloved for its creamy texture and balanced blend of sweet, spicy, and savory flavors.

Gaeng keow wan

This Thai curry has it all; thinly sliced pork with plenty of vegetables like Thai eggplants, beans, and basil, all brought together in the creamiest green coconut milk sauce you’ll ever taste.

Thai green pork curry is a worldwide hit, and once you try it, you’ll know why. Comfort food? Absolutely!

This green curry sauce is pure magic, it’s the real deal. Toss anything in – your favorite vegetables and protein – and it’s instantly better. It’s got that perfect blend of Thai flavors; spicy, sweet, and savory, all mingled in one rich green coconut curry sauce.

From my days running a Thai restaurant, I’ve seen this spicy curry and many others like authentic Thai red curry and gaeng daeng win hearts. It’s all about the harmony of spices and the perfect cook on the veggies and meat.

And here’s a pro-tip: Make your curry paste from scratch. Use my authentic Thai green curry, you’ll taste the difference, promise.

Homemade green curry paste

Homemade curry pastes can easily be whipped up with a food processor or a traditional Thai mortar and pestle. It’s the key to that authentic Thai flavor, and it comes with lots of other advantages.

You can choose to make it spicy or mild, it’s all up to you. Just tweak the chilies in your paste to get that perfect spicy level.

Additionally, picking your own herbs and spices means you can make it taste just right for you and say no to those hidden preservatives.

The best part of homemade is definitely knowing exactly what goes into your food. It’s guilt-free deliciousness on a plate!

You can go both ways with this Thai green curry pork recipe: Have some extra time? Go for homemade. Short on time? Opt for a store-bought paste.

And hey, while you’re at it, why not make Thai red curry paste and Thai massaman curry paste too?

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

• Pork – For making Thai curry, choose tender cuts like pork shoulder, pork tenderloin, and pork loin. These remain succulent and flavorful when simmered in the rich curry sauce.
• Green curry paste – For an authentic meal, I suggest using my recipe for Thai green curry paste. For store-bought alternatives, I suggest using Mae ploy or Maesri.
• Yard long beans – Also known as snake beans, they add a delightful crunch. Substitutable with green beans.
• Thai eggplants – Thai eggplants can be substituted for zucchini. Cut the eggplants into 2 or 4 pieces, depending on their size.
• Pea eggplants – Pea eggplants are not a key ingredient, if you’re having trouble sourcing these you can simply omit them.
• Sweet basil – Sweet basil, not to be mistaken for holy basil, infuses the curry with freshness. If you don’t have sweet basil, you can add 3 kaffir lime leaves instead. It’s not the same taste, but it adds its own fresh, citrusy flavor to the curry.
• Chilies – Customize the heat level with chilies to suit your taste; add more bird’s eye chilies for a spicy curry, deseed for a milder flavor, or replace with bell peppers for a kid-friendly version.
• Coconut milk – Full-fat coconut milk ensures a creamy, rich base. Aroy-D is my go-to brand.
• Rosdee flavor seasoning – This popular all-purpose Thai seasoning powder enhances dishes with a rich, savory umami flavor. You can source it at Asian grocery stores and Asian markets.
• Palm sugar – Palm sugar adds a caramel-like sweetness, distinct from white and brown sugar.
• Fish sauce – A key ingredient in Thai cuisine, adds a salty and umami flavor.
• Salt – A pinch of salt enhances the overall flavors.
• Oil – Use a neutral oil with high smoke point, like canola oil or vegetable oil.

Cooking instructions

Kitchen TOOLS

• Granite mortar and pestle if you’re making the curry paste from scratch
• Large wok or cooking pot with wooden spoon or spatula
• Cutting board & chef’s knife for slicing the ingredients
• Measuring spoons & cups for weighing out seasonings
• Ladle for serving

Green pork curry substitutions

These vegetables go in Thai green curry: Bell peppers, carrots, zucchini, eggplants, green beans, baby corn, and bamboo shoots.

Adjust the spiciness: Control the heat by adjusting the number of chilies. Alternatively, use a mild type of chili, or add fiery chilies like bird’s eye chilies to turn up the spice.

Balance the flavors: The key to the best Thai pork curry lies in a perfect balance of spicy, sweet, and savory. Thai food is all about customizing the flavors to your taste.

Meat substitutions: Not into pork? Swap it with chicken, beef, shrimp, or other seafood. This is a versatile Thai curry recipe that goes well with any protein, even tofu.

Vegetarian curry: Try my vegetarian Thai green curry and Thai mushroom curry, it’s a total hit with the family!

Thai green curry pork serving ideas

Serve as a main dish alongside steamed jasmine rice or a portion of rice vermicelli noodles. Either present the curry in a separate bowl, or pour it directly over rice or noodles.

In Southern Thailand, a typical side-dish for curries is Thai roti. Its crunchy texture perfectly complements the creamy coconut sauce.

Storing and reheating tips

Let your leftover curry cool to room temperature before transferring it to an airtight container. Store the container in the fridge, it’ll stay fresh for up to 3 days.

Freezing: If you’ve made a large batch, you can transfer the cooled leftovers to a freezer-safe container and freeze it for up to 3 months. Thaw it in the fridge overnight. Curries are a great meal prep option as they’re ideal for freezing, they’re the perfect solution for those busy weeknights.

Reheating: Gently reheat the curry on the stove over medium heat until it’s hot, stirring occasionally.

Freezing coconut milk: Coconut milk can be frozen for later use. Pour it into a microwave-safe airtight container that can be thawed in the microwave or simply reheat your coconut milk on the stove.

Frequently asked questions

authentic Thai curry recipes

• Kaeng som (Southern Thai sour curry)
• Authentic panang curry recipe
• Thai massaman chicken curry
• Thai beef panang curry recipe
• Thai roasted duck curry
• Thai red curry fish

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