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Crispy Pork Thai Green Curry

Creamy with coconut and boosted with vegetables, this quick curry topped with crispy pork mince is a fragrant weeknight hit. Green curry takes its hue from the green chillies in the paste – which, incidentally, were brought to Thailand by the Portuguese and were wholly embraced – but this dish isn't overly spicy. If you're sensitive to heat, however, simply use half the amount of curry paste.


45 Minutes




Cook Rice

Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Cover with a lid, reduce heat to low and cook for 15 minutes. Remove from heat and set aside, covered, until ready to serve. While the rice is cooking, continue with step 2.



Prepare Vegetables

Peel and thinly slice eschalot. Halve zucchini and slice into half moons. Trim and halve beans.



Cook Pork Mince

Heat ½ the oil in a saucepan over medium-high heat. Add pork mince and ½ the curry paste and cook, breaking up with a wooden spoon, for 6-7 minutes or until deep golden and crisp. Remove from pan and cover with foil to keep warm.



Start Curry

Return pan to medium heat and add remaining oil. Add remaining curry paste and eschalot and cook for 2 minutes or until softened.



Add Zucchini

Add zucchini, coconut milk and 125ml (½ cup) water to the pan and bring to a simmer. Reduce heat to medium-low and gently simmer for 8–10 minutes or until fragrant and reduced slightly.



Plate Up

Add beans to curry and cook for 2 minutes or until softened. Cut lime into wedges. Divide rice between bowls and spoon over zucchini, beans and curry sauce. Top with crispy pork and serve with lime wedges.

Australians QuiteLike

Crispy Pork Thai Green Curry

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.