Thai green pork curry from The Spice Merchant's Daughter: Recipes and Simple Spice Blends for the American Kitchen by Christina Arokiasamy

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Notes about this recipe

  • TrishaCP on June 25, 2017

    I changed this so much (I used tofu and zucchini instead of pork) so I'll only comment on the potatoes. I had the same problem as Laura - you need significantly more time to cook them even when cut smaller. (I cut them into stew-sized cubes and needed about 15 minutes longer than the recipe indicated.)

  • Laura on January 02, 2014

    Pg. 136. Having found both kaffir lime leaves and Thai basil at my local WF, something that rarely happens, I had to make this. It produced a really aromatic flavor that is exactly like a green curry at a good Thai restaurant. The rest of the recipe needed some work. As I feared, the potatoes did not cook in the 25 minutes, despite my having cut them into eighths instead of the called for quarters. I was also afraid the pork would not cook well and it did take it longer than called for to lose its toughness. If I were to make this again, and I will because the flavors were so good, I'd make some changes. I'd probably use chicken instead of pork, or at least a more tender cut of pork, like maybe a tenderloin. I'd eliminate the potatoes altogether -- I served this over jasmine rice and with the potatoes it was too heavy on the carbs. I'd add other vegetables, perhaps some red peppers. Finally, I'd probably increase the amount of ingredients, as it barely produced 3 servings.

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