Pork

Pork green curry

Name: Pork green curry recipe
Yield: 4
Ingredients: 100ml grapeseed oil; 1.5kg pork neck, trimmed, cut into 8cm cubes; 2 cups (500ml) coconut milk; 2 cups (500ml) chicken stock; 20g palm sugar, grated; 1 bunch of broccolini, halved; 200g snake beans, cut into 4cm batons; 1 1/2 tbs fish sauce; Juice of 1 lime; 3 kaffir lime leaves, finely shredded; Thai basil, Vietnamese mint & steamed rice, to serve; 1/4 cup (60ml) grapeseed oil; 2 1/2 long green chillies, roughly chopped; 2 small garlic cloves, peeled; 1/4 stick lemongrass, roughly chopped; 1 eschalot, roughly chopped; 2cm piece (10g) galangal, peeled, roughly chopped; 2cm piece (10g) turmeric, peeled, roughly chopped; 1 tsp shrimp paste; 3 kaffir lime leaves; 1 tsp ground coriander

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by Matt Moran

Chef and delicious. Produce Awards judge

May 03, 2021

Everyone needs a recipe for green curry. Pork neck falls apart when slow cooked and has a wonderful texture.

100ml grapeseed oil
1.5kg pork neck, trimmed, cut into 8cm cubes
2 cups (500ml) coconut milk
2 cups (500ml) chicken stock
20g palm sugar, grated
1 bunch of broccolini, halved
200g snake beans, cut into 4cm batons
1 1/2 tbs fish sauce
Juice of 1 lime
3 kaffir lime leaves, finely shredded
Thai basil, Vietnamese mint & steamed rice, to serve

Green curry paste

1/4 cup (60ml) grapeseed oil
2 1/2 long green chillies, roughly chopped
2 small garlic cloves, peeled
1/4 stick lemongrass, roughly chopped
1 eschalot, roughly chopped
2cm piece (10g) galangal, peeled, roughly chopped
2cm piece (10g) turmeric, peeled, roughly chopped
1 tsp shrimp paste
3 kaffir lime leaves
1 tsp ground coriander

Method

1.

For the curry paste, place all ingredients and 50ml water in a food processor and whiz until smooth. Set aside.
2.

Heat the grapeseed oil in a large heavy-based saucepan over high heat. Season the pork neck with salt flakes and sear for 6-8 minutes until golden brown on all sides. Remove from the pan and set aside.
3.

Return pan to medium-high heat. Add the curry paste and cook, stirring constantly, for 5-6 minutes until caramelised and fragrant. Stir through the coconut milk, stock and palm sugar. Return pork to pan, bring to a simmer and cover with a lid. Reduce heat to low and cook for 1 hour 30 minutes-2 hours until pork is tender.
4.

Place a saucepan of salted water over high heat and bring to the boil. Add the broccolini and snake beans and cook for 2-3 minutes until just tender. Drain well, then toss through the curry with the fish sauce and lime juice. Season to taste.
5.

Scatter over shredded kaffir lime leaves, Thai basil and Vietnamese mint and serve with steamed rice.