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A comforting plate of Thai green curry with tender sliced pork, bok choy, yellow squash, green bell pepper, shiitake mushrooms, and scallions in a creamy coconut curry sauce. Served with fluffy white rice, this dish is rich, colorful, and perfect for a satisfying homemade meal.

Thai Green Curry Pork with Vegetables

Thai Green Curry Pork with Vegetables is the kind of dish that brings warmth, aroma, and comfort to the table. It is creamy from coconut milk, savory from nam pla, and full of fresh vegetables like bok choy, yellow summer squash, green bell pepper, and shiitake mushrooms.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Thai
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Pork and Vegetables
  • 2 tbsp Vegetable Oil
  • 450 g Pork Loin cut into thin slices
  • 500 g Bok Choy cut into pieces
  • 1 pcs Yellow Summer Squash sliced
  • 1 pcs Green Pepper sliced
  • 250 g Shiitake Mushrooms sliced
  • 3 cloves Garlic chopped
  • 3 pcs Scallions sliced
For the Thai Green Curry Sauce
  • 1 tbsp Vegetable Oil
  • 2-3 tbsp Green Curry Paste
  • 1 cup Water
  • 1 can Coconut Milk
  • 1-2 tbsp Nam Pla Fish Sauce

Method
 

  1. Start by slicing the pork loin into thin pieces. Thin slices cook faster and stay more tender in the curry sauce. Cut the bok choy into pieces, slice the yellow summer squash, dice the green bell pepper, slice the shiitake mushrooms, chop the garlic, and slice the scallions.
    2. Having everything prepared before cooking makes the process smoother because curry comes together quickly once the pan is hot.
  2. Heat 1 tablespoon of vegetable oil in a large pan or pot over medium heat. Add the green curry paste and cook for 1 to 2 minutes, stirring often.
    3. This step helps release the flavor and aroma of the curry paste. The paste should smell fragrant before adding the liquid.
  3. Pour in the coconut milk and stir until the green curry paste is fully mixed into the sauce. Add the water and bring the sauce to a gentle simmer.
    4. Avoid boiling the sauce too hard. A gentle simmer keeps the coconut milk smooth and creamy.
  4. In a separate pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the thinly sliced pork loin and cook for 3 to 5 minutes, or until lightly browned and almost cooked through.
  5. Add the chopped garlic and cook for another 30 seconds, just until fragrant.
  6. Transfer the pork and garlic into the green curry sauce. Stir well and let everything simmer gently for about 5 minutes.
    7. This allows the pork to finish cooking while absorbing the flavor of the curry sauce.
  7. Add the shiitake mushrooms, yellow summer squash, and green bell pepper. Simmer for 4 to 5 minutes, or until the vegetables begin to soften but still hold their shape.
    8. These vegetables add texture, sweetness, and earthy flavor to the curry.
  8. Add the bok choy last because it cooks quickly. Simmer for another 2 to 3 minutes, just until the leaves are tender and the stems are slightly crisp.
    9. Adding bok choy near the end keeps it fresh and bright.
  9. Add 1 tablespoon of nam pla, then taste the sauce. Add more fish sauce if needed.
    10. The curry should taste creamy, savory, lightly spicy, and well balanced. Fish sauce adds saltiness and depth, so add it slowly.
  10. Stir in the sliced scallions just before serving. They add a fresh onion flavor and a clean finish to the curry.

Notes

Thai Green Curry Pork with Vegetables is best served hot with steamed jasmine rice or plain white rice. The rice soaks up the creamy green curry sauce and balances the rich, savory flavor.
You can also serve it with rice noodles if you want a softer, noodle-style curry bowl.