Main Course
Gaeng Keow Wan Moo (Thai Green Curry with Pork)
Original name: Gaeng Keow Wan Moo
About this dish
Gaeng Keow Wan Moo, or Thai green curry with pork, is a Bangkok-style classic that balances creamy coconut milk, fiery green chilies, and sweet Thai basil. This version uses thin pork chops for quick cooking, and the curry paste is toasted to deepen its aroma before the coconut milk goes in.
It's a one-pot wonder that's comforting, aromatic, and ready in under an hour.
Ingredients
UK and US measurements are both included for every recipe.
Thai green curry paste
seasoning3–4 tablespoons
Full-fat coconut milk
dairy800 ml
Imperial measurement: 3 1/3 cups
Thin pork chops (or pork shoulder)
protein500 g
Imperial measurement: 1.1 lb
Thai eggplants (or 2 Japanese eggplants, cubed)
vegetable250 g
Imperial measurement: about 10 small eggplants
Thai basil leaves (or holy basil)
herb1 cup
Imperial measurement: 1 cup (loosely packed)
Kaffir lime leaves, torn
herb4 leaves
Palm sugar, grated (or brown sugar)
seasoning1 tablespoon
Fish sauce
seasoning2 tablespoons
Thai red chili (bird's eye), sliced
vegetable1–2, to taste
Coconut cream (for topping)
dairy2 tablespoons
Method
Prepare the curry paste
2 minutesIn a large wok or pot, heat the green curry paste over medium heat, mashing it with a wooden spoon until it becomes aromatic – about 2 minutes. This toasts the paste and releases its oils, which is key to a vibrant curry.
Start the curry base
3 minutesAdd half of the coconut milk to the wok and stir well. Let it simmer for 3 minutes until it reduces slightly and the red oil separates from the coconut milk
Add the pork
2 minutesAdd the pork slices and stir well, coating them with the curry base. Cook for 2 minutes until the pork is no longer pink on the outside.
Add the remaining coconut milk and season
5 minutesPour in the remaining coconut milk, along with the kaffir lime leaves, palm sugar, and fish sauce. Bring to a gentle simmer, then reduce the heat to low and let it bubble gently for 5 minutes.
Add the Thai eggplants
5 minutesStir in the Thai eggplants and continue to simmer for another 5 minutes, or until the eggplants are just tender but not mushy.
Finish with basil and chili
1 minuteTurn off the heat and stir in the Thai basil leaves and sliced red chili, if using. Let the residual heat wilt the basil for 1 minute before serving.
Equipment
- Large wok or pot
- Wooden spoon
- Chef's knife
- Cutting board
Nutrition facts
Tips
- For the most flavor, buy a good-quality green curry paste from a Thai market, if you have a favorite homemade recipe, even better.
- If you can't find Thai eggplants, substitute about 2 small Japanese eggplants, quartered lengthwise.
- To control the heat, start with 3 tablespoons of curry paste and taste after simmering, add more if you like it spicier.
- Serve with jasmine rice or rice vermicelli to soak up the abundant sauce.
Serving suggestions
- Serve hot with steamed jasmine rice and a side of sliced cucumbers in a light vinegar, or with roti for a street-style approach.
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Recipe by
Arun Chantarangsu
Specialises in Thai cuisineArun Boonmee makes pad see ew with wide noodles and a smoky wok hei. He is a wok tosser.
Describe yourself in three words: Smoky, wide noodle, wok toss.