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Pork green curry stir fry

 In Curry, Meat

Pork green curry stir fry

I found inspiration for this recipe in a book I bought in December called The Real Meal Revolution. It’s all about the “Banting” (low carb high fat) way of eating and I found it quite inspiring. I’m not going to get into this topic (as I think that there’s enough debate going on around it all around the web) but I really, really loved the sound of their Pork and Coconut stir fry. As is the case with most of my cooking, I ventured away from the original recipe and made quite a few adjustments to suit my own tastes so for the original, get your hands on a copy of this very interesting book filled with great recipes.

Pork green curry stir fry

Pork green curry stir fry

I used pork fillet which I thinly sliced and then thinned out with a meat mallet to ensure quick-cooking. I flavoured it quite heavily with fish and soy sauce (which you can’t do if you’re following Banting as you’re not allowed any soy products) and used store-bought green curry paste to add depth and flavour. I decided to stick to the low-carb idea and served this as is with lots of fresh coriander and a scattering of fresh chilli and a side of steamed broccoli (I’ve also added broccoli to the stir fry) but if you’d like this would just delicious with noodles or rice.

Pork green curry stir fry

Pork green curry stir fry
Prep time
Cook time
Total time
Recipe type: Stir fry, Asian, Low Carb
Serves: 4
  • 600g pork fillet, thinly sliced
  • 1 onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 2 teaspoons crushed ginger
  • 1 tablespoon green curry paste
  • 2 carrots, julienned
  • 100g mange tout, julienned
  • 250ml-400ml coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • fresh coriander, to serve
  • fresh chopped chilli, to serve
  1. Place the slices of pork between two sheets of cling wrap and thin out with a meat mallet/rolling pin.
  2. Heat a large wok over high heat and brown the pork in a splash of oil. Remove from the pan and set aside.
  3. Fry the onion until translucent then add the garlic, ginger and green curry paste.
  4. Fry for 30 seconds then add the julienned vegetables and fry for 2 minutes.
  5. Add 250ml coconut milk, soy and fish sauce and allow to simmer for 3-5 minutes.
  6. Add the pork and the remaining coconut milk if you think it looks a little dry and allow to cook for another 5 minutes.
  7. Season to taste and serve with the coriander and the chilli.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 12 comments
  • Colleen Pastoor

    Looks delicious! I always love your recipes… and your gorgeous styling!

  • Brenna

    Hi there looking forward to making this. Is it okay to freeze the leftovers?

    • Alida Ryder

      I’m sure you wont have any issues with freezing the leftovers.

      • Brenna

        Thanks for your help

  • Kankana Saxena

    Sounds delicious with all the bold flavor combo and looks so warm!

  • Urban Boer

    Hi Alida, what store bought curry did you use?

    • Alida Ryder

      I can not for the life of me remember. It definitely came in a jar… 😉 I think it was the Thai Cuisines brand but it could’ve been Woolies as well.

      • Urban Boer

        Thanks for the great recipe. Made this tonight and we loved it. Nice variation on standard thai green curry. Doing the LCHF thing so this came in handy feeding the whole family.

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