Thai green curry with pork and vegetables

Makes 8 Servings


  • 2 tablespoons peanut oil, divided use
  • 8 ounces pork sirloin cutlets, cut into 1/4-inch strips
  • 1 clove garlic, minced
  • 1/4 cup Thai green curry paste
  • 2 cups reduced-sodium chicken or vegetable stock
  • 1 pound Thai eggplant, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1/2-inch strips
  • 3 cups green beans, cut into 1-inch pieces
  • 2 tablespoons thinly sliced ginger
  • 2 1/2 teaspoons chopped kaffir lime leaves (optional)
  • 1/4 cup fish sauce
  • 1 cup Thai basil leaves
  • 1 teaspoon white and black sesame seeds, for garnish (optional)


  1. Heat a wok or large sauté pan over high heat. Add half of the oil and heat until it is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, about 2 minutes. Remove and reserve.
  2. Add the remaining oil. Add the garlic and curry paste and cook until aromatic, about 2 minutes. Add the stock and bring to a simmer, about 1 minute.
  3. Add the eggplant, peppers, beans, ginger, lime leaves (if using), and fish sauce. Cook until the eggplant is tender, about 8 minutes. Add the pork and cook until heated through. Remove from the heat and stir in the basil leaves.
  4. Sprinkle with the sesame seeds (if using), and serve immediately.

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