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Thai Pork Green Curry

Thai Pork Green Curry

4rating out of 5

(665 reviews from our customers)

Prep Time

20 min



This classic Thai pork curry is pummeled with an abundance of fresh flavours including root ginger, lime, garlic, coconut, chilli, basil and roasted peanuts. Fresh, quick and easy.

Prep Time

20 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lime
1 garlic clove
1 knob of fresh root ginger (15g)
3 spring onions
1 tbsp fish sauce †
2 tbsp Thai green curry paste
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
roasted peanuts
1 bag of roasted peanuts †
chilli flakes 3.18
1/2 tsp fiery chilli flakes
basil 3.18
5g fresh basil
250g British pork stir fry strips
150g fragrant basmati rice
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lime
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 1 tbsp fish sauce<span class="strong">†</span>
  • 2 tbsp green curry paste
  • 50g solid coconut cream
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 1/2 tsp dried chilli flakes
  • 5g basil
  • 250g British pork stir-fry strips
  • 130g basmati rice
Typical Values per 100g per serving
Energy 1023 kJ
245 kcal
3290 kJ
787 kcal
of which saturates
13.4 g
7.4 g
43 g
23.7 g
of which sugars
19.9 g
1.4 g
64 g
4.5 g
Fibre 2.4 g 7.6 g
Protein 11.4 g 36.8 g
Salt 0.46 g 1.49 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lime
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 spring onion
spring onion
1 tbsp fish sauce
anchovy (fish) (65%), water, salt, sugar
2 tbsp green curry paste
fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, whole fennel seed, whole coriander, whole chilli pepper
50g solid coconut cream
white coconut kernal 100%
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
1/2 tsp dried chilli flakes
dried chilli flakes
5g basil
basil (100%)
250g British pork stir-fry strips
pork leg (100%)
130g basmati rice
basmati rice
  • Allergens highlighted by † (fish, peanut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Thai Pork Green Curry

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Add the basmati rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving

2 Thai Pork Green Curry

Boil a kettle, then peel and finely chop (or grate) the garlic

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate) 

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the coconut cream in 400ml [650ml] boiled water and add the fish sauce - this is your coconut stock

3 Thai Pork Green Curry

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat 

Once hot, add the pork strips with a pinch of salt and cook for 1-2 min or until slightly coloured

Once done, transfer the pork to a plate and keep the pan

4 Thai Pork Green Curry

Trim the spring onions and slice each one into three pieces 

Cut the lime[s] in half



5 Thai Pork Green Curry

Return the pan to a medium heat 

Once hot, add the Thai curry paste, garlic, gingerspring onion and chilli flakes (Can't handle the heat? Go easy!) and cook for 2 min or until fragrant

Add the coconut stock and cook, covered, for 4-6 min or until thickened to a loose curry-like consistency

Squeeze in 1 tbsp [2 tbsp] lime juice

6 Thai Pork Green Curry

Meanwhile, add the roasted peanuts to a baking tray and put them in the oven for 2-3 min or until darkened slightly in colour 

Once darkened, remove from the oven and leave them to cool slightly

Chop the basil roughly, including the stalks

Chop the cooled peanuts roughly

7 Thai Pork Green Curry

Once thickened, add the pork back into the curry sauce and cook for 1-2 min further or until warmed through 


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Cut the remaining lime into wedges

Serve the curry over the cooked rice 

Garnish with the peanuts, basil and lime 


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