Thai Green Curry Paste With Pork and Chinese Okra

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“If you like spicy curry dishes and with coconut milk this is the recipe to try. The original recipe called for Red Paneng Curry Paste, however, this recipe uses the Thai Green Curry paste. Also, Luffa/Chinese Okra is a great vegetable to use. However, a good substitute is using Zucchini (Squash) or any other type of vegetables.”
1hr 15mins

Ingredients Nutrition


  2. De-bone the pork loin and cut up into bite size pieces, set aside.
  3. Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
  4. Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
  5. Use a small not very hot pepper, remove the seeds, cut up, set aside.
  6. Chop the anchovies into small pieces, set aside.
  7. .
  9. Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
  10. Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
  11. Add the pork, until thoroughly cooked.
  12. Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
  13. Place hot soup into individual bowls and garnish with a whole basil leaf or two.
  14. Serve with rice and enjoy!
  15. .
  16. NOTES-.
  17. Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator… this will tenderize the pork.

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