| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 745 | 63g | 22g | 21g |
| sugars | fibre | protein | salt |
| 7g | 3g | 28g | 1.2g |
Why I Love Thai Crispy Pork Green Curry
Craving something vibrant and full of flavors? When I think of soul-warming comfort food with an international twist, my mind immediately wanders to Crispy Pork Green Curry, a traditional Thai recipe with a punch of robust and exotic taste. There’s something uniquely satisfying about the fusion of crisp pork belly drenched in aromatic green curry – it carries a taste adventure that introduces your palate to a different part of the world, every single time.
A Recipe Packed With Flavors
Just like the mouthwatering southern dishes I grew up with back home in Texas, this Thai Crispy Pork Green Curry is rich, succulent, and packed with layers of flavors that make each bite an exquisite delight. However, what sets this recipe apart is its fascinating combination of ingredients that create an orchestra of sweet, salty, and spicy tones – a symphony that has always captivated my adventurous culinary spirit.
Finding Inspiration
Being a profound lover of exotic cuisines, this recipe has a special place in my repertoire. It’s one of those dishes I fell in love with on my culinary escapades, particularly the Thai recipes of David Thompson, a renowned chef widely recognized for his mastery in Thai cooking. His recipes always radiate authenticity, a trait I strongly admire and seek to incorporate in my dishes.
In a sense, this recipe reminds me of a Southern-style pot roast, where a variety of ingredients are cooked patiently, allowing all their flavors to deeply infuse with the chosen protein. It’s a dish that could be confidently served aside savory casseroles or hearty salads for a well-balanced meal that leaves your guests asking for more.
For those who love exploring the vast culinary landscape of world cuisines or simply looking for a dish to impress your dinner guests, the Crispy Pork Green Curry could be your trump card. Its enticing aroma, colorful presentation, and irresistible flavors promise to take your dining experience to a whole new level, one that dances between tradition and modernity, familiar and foreign.
Cooking with Love
As I stir a large pot of this gorgeous dish, smelling the alluring aromatic blend of Thai herbs and spices, I am not just cooking; I am sharing a piece of a culture I’ve grown to love, rekindling fond cross-cultural experiences. And there’s nothing more satisfying as a chef than sharing that joy with others. So, whether you fall in love with this Crispy Pork Green Curry at first bite or whether it takes a few attempts before you appreciate its true charm, remember, you’re not just making a meal, you’re creating memories.
What You’ll Need
- 2 pounds pork belly
- 2 cups Canola oil, for frying
- 1 cup cornstarch
- 4 tablespoons Thai green curry paste
- 1 can (13.5 ounces) coconut milk
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 cups cut fresh green beans
- 1 cup sliced bamboo shoots
- 1 red bell pepper, sliced
- 2 kaffir lime leaves, torn into pieces
- 1/2 cup fresh Thai basil leaves
- 3 green Thai chilies, sliced (optional)
- Freshly cooked jasmine rice, for serving
Method
Step One
Pour canola oil into a large pot, about 2 inches deep from the base. Heat oil over medium heat. While waiting for the oil to heat, cut the pork belly into bite-sized pieces.
Step Two
Toss the pork pieces in cornstarch. Ensure that each piece is completely coated. Once the oil is heated, fry the pork pieces until golden and crispy. Do this in batches to avoid overcrowding. Once done, remove the pieces and set them aside.
Step Three
In a separate wok or large pan, heat about 2 tablespoons of coconut milk over medium heat. Once heated, add the Thai green curry paste. Stir the mixture until it is well combined with the coconut milk and has started to smell aromatic.
Step Four
Add the remainder of the can of coconut milk into the wok or pan, followed by the chicken broth. Bring the mixture to a simmer.
Step Five
Stir in the fish sauce and sugar. Mix well until the sugar has completely dissolved.
Step Six
Add the green beans, bamboo shoots, and red bell pepper into the wok or pan. Let the mixture simmer for about 10 minutes until the vegetables are tender.
Step Seven
Stir in the pieces of crispy pork belly. Mix well ensuring that the pork pieces are completely covered by the curry sauce.
Step Eight
Add torn kaffir lime leaves, Thai basil leaves, and sliced green Thai chilies if using. Stir the mixture to combine. Let it simmer on low heat for five more minutes to infuse the flavors.
Step Nine
Serve your Crispy Pork Green Curry with freshly cooked jasmine rice. Enjoy your meal!
