Green Thai Curry with Pork

Recently, our good friend Manuel came down from the mountains of the Black Forest to visit us in Karlsruhe. As he loves to eat green Thai curry but also pork loin, we combined the two together. Here is the recipe for our Gaeng Khiau Wan Mhu ( แกงเขียวหวานหมู ).

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Preparation

First, cut the pork loin into bite-sized pieces. The small Thai eggplants should now also be plucked from their stalks and made ready . If the sugar snap peas have not yet been cleaned, you should also do this now.

Then heat the oil in a wok or pan with high sides and fry the green curry paste in it. As soon as it releases its aroma and before it darkens, add the meat and fry both together, stirring occasionally. When the meat has completely changed color, deglaze the with the coconut milk and reduce the heat slightly.

As soon as the curry starts to simmer slightly, add the palm sugar and fish sauce and leave to simmer for about five minutes. Then add the small eggplants and leave the curry to simmer for another quarter of an hour.

In the meantime, pluck the Thai basil leaves from their stalks and keep them to hand. After the quarter of an hour has elapsed, add the green pepper and spikes to the curry and simmer for a few minutes. Then add the mangetout and cook for a few minutes.

Finally, reduce the heat even more and stir in the basil leaves and leave to infuse briefly. They will now release their aroma in the same way as when preparing a tea. Remove the finished curry from the heat and serve immediately. It goes well with jasmine rice and an ice-cold Thai beer.

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