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Recipe for :

Thai Green Curry Pork

This recipes comes from the Temple of Thai web site. This is how the site is described:

Convenient online shopping for Thai food - shop for 100's of exotic ingredients like curry, tamarind paste, coconut milk, and fish sauce. Find fresh items including chili peppers, lemon grass, and kaffir lime leaf.

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To visit the Temple of Thai web site <click here>

Prepare this Thai curry with canned coconut milk for a quick meal. Add greens or squash at the end of cooking to add texture and vitamins to your Thai meal.


3 level tbsp green curry paste (canned or homemade)
2 tbsp water
1 lb. pork riblets (rib tips) or 3/4 lb pork roast (with some fat), cut into 1 by 1/4 inch pieces
1 (16oz) can coconut milk
2 tbsp fish sauce
1 jalepenos, sliced


  • Mash green curry paste and water in a small bowl with the back of a small spoon to dilute.
  • Cut up pork. For riblets, cut between the bones into seperate pieces, about 1/2 inch by 1 inch. If riblets are not available, substitute boneless pork roast: cut into 1 inch by 1/4 inch pieces. Rinse the meat in cold water and drain.
  • Place the cut up pork and diluted curry paste in a small saucepan. Pour over 3/4 of a 16 oz can of coconut milk (shake the can before opening).
  • Add 2 tbsp fish sauce.
  • Bring to a rolling boil over high heat. Cook over high heat approximately 5 minutes, until the meat is cooked through.
  • Add sliced jalepenos and more fish sauce to taste, if necessary.


  • Towards the end of cooking add 3/4 cup chopped Chinese cabbage.
  • Cook two more minutes.
  • Turn off the heat and add 1/4 cup chopped cilantro.

For more from the Temple of Thai about Thai curry <click here>

Serves 3 - 4