This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
638 Calories
Recipe Instructions
Step 1
Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Step 2
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat, and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper.
Step 3
Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Ingredients
½ teaspoon salt
1 tablespoon white sugar
2 (14 ounce) cans coconut milk
3 tablespoons corn oil
2 teaspoons fish sauce, or more to taste
3 tablespoons green curry paste, or more to taste
1 small red bell pepper, thinly sliced
2 (8 ounce) cans bamboo shoots, drained and thinly sliced
1 pound lean boneless pork, cut into 1/2-inch cubes
