Simplified Thai Green Curry

Step 1: Sauté Curry Paste

Place 1 tablespoon of store-bought green curry paste into a large wok or pot over medium-high heat. Stir the paste for about 1 minute until it becomes fragrant and you can smell the strong aromatic flavors.

Step 2: Add Coconut Milk

Pour in 270 ml (one small can) of coconut milk. Stir it together with the curry paste until the mixture starts to simmer.

Step 3: Cook the Meat

Add 500 grams of thinly sliced pork to the simmering sauce. Stir well to ensure all the pork is coated. Cook for approximately 2 minutes, or until the pork begins to turn opaque.

Step 4: Incorporate Vegetables

Add the prepared vegetables: green beans, sliced red capsicum, julienned carrots, and baby corn. Toss everything gently to combine and coat the vegetables with the curry sauce.

Step 5: Simmer the Curry

Cover the wok with a lid and allow the curry to simmer for about 5 minutes. This will steam the vegetables, making them tender while retaining some crispness.

Step 6: Season and Serve

Remove the lid and add 2 teaspoons of brown sugar and 2 teaspoons of fish sauce. Stir thoroughly to ensure the seasonings are evenly distributed. The curry is now ready to serve.

• Using store-bought green curry paste significantly reduces preparation time.

• Thinly slice your chosen meat to ensure it cooks quickly and evenly.

• This dish is versatile and can be served with rice, noodles, or even as a stand-alone stir-fry.

• Substitute pork with chicken, fish, shrimp, or prawns.

• For a spicier curry, add extra fresh chilies or chili flakes to taste.