In this easy pork curry recipe, pork shoulder is slow cooked to perfection before being mixed into a flavorful green curry sauce. Serve atop rice noodles or rice, and prepare to be wowed!
Did you just read “braised pork” and think, I bet that’s hard to do. Well, think again because this pork green curry recipe is anything but!
Making the braised pork shoulder is actually the easiest part of this recipe. Just pop it into a slow cooker along with some broth and a few aromatics, set the lid on top, and walk away.
The slow cooked pork then gets stirred into the most incredible green curry sauce. The curry is packed with the flavors of kaffir lime, coconut milk, and lemongrass.
After 10 minutes on the stove, the curry is spooned over chewy rice noodles. You’ll want to slurp up every last drop of this curry, trust me!
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Pork Curry Ingredients
This is a Thai pork curry recipe, and I tried to keep the ingredients list as authentic as possible. I slow cooked the boneless pork butt with broth, ginger, garlic, and kaffir lime.
The green curry sauce itself is made with a combination of green curry paste, lemongrass, additional kaffir lime, and coconut milk.
For added flavor and richness, soy sauce and fish sauce are stirred into the curry. Don’t worry, the pork green curry doesn’t taste overwhelmingly of fish! Fish sauce just adds umami flavor.
For the veggies, I used broccoli and green cabbage, but you’re welcome to use other veggies if desired.
How to Make Pork Curry
The trick to making this easy green curry recipe is to multi-task when possible. The pork has to cook on high in the slow cooker for about 4 hours.
Near the end of the pork’s cook time, begin prepping the ingredients to make the green curry sauce. Then, quickly shred the pork with two forks and add it to the pot of curry.
The curry needs to simmer for about 10 minutes. While it’s cooking, boil the rice noodles and get ready to plate up dinner.
Can the Kaffir Lime Be Substituted?
Yes, you may substitute the kaffir lime with regular lime zest. However, I highly recommend using kaffir lime if possible. You can find it at most specialty Asian supermarkets.
Can Curry Be Made in Advance?
Definitely! This pork green curry will last up to five days in the fridge and reheats like a dream.
However, I recommend boiling the rice noodles fresh each time. They’re quite sticky and don’t reheat as well.
Tips for Making Pork Green Curry
- Although many of the fresh aromatics can be replaced with dried versions, I highly recommend using fresh ginger, fresh lemongrass, etc. for the most authentic, delicious flavor.
- Note that I used canned coconut milk to make this recipe. Full-fat coconut milk will deliver the richest, creamiest flavor and texture.
- I served the green curry over rice noodles, but it’s also delicious paired with steamed white rice.
More curry recipes you’ll love
- Healthy Slow Cooker Chicken Curry
- Curry Chicken Drumsticks with Chickpeas
- Coconut Curry Fish
- Indian Comfort Food Biryani Casserole
- Thai Coconut Shrimp Soup
Braised Pork Curry with Broccoli
Ingredients
For the Pork:
- 1 Niman Ranch Boneless Pork Butt (3 to 4 lbs.) cut into 2-inch pieces
- 1 (3-inch) piece ginger sliced
- 3 cloves garlic crushed
- 1 tablespoon chopped kaffir lime or (1 tablespoon lime zest)
- Kosher salt
- 1½ cups chicken broth
For the Curry:
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste (depending on your heat preference)
- 1 tablespoon chopped lemongrass or 1 teaspoon dried
- 1 tablespoon chopped kaffir lime (or 1 tablespoon lime zest)
- 2½ cups coconut milk
- 1½ cups chicken broth
- 1 teaspoon soy sauce
- 2 teaspoons fish sauce
- 2 cups broccoli florets
- 2 cups shredded green cabbage
- 1 pkg (14-oz) rice noodles
- Toasted coconut flakes
- Store-bought fried onions
- Chili oil, basil leaves, fresh cilantro and red pepper flakes
Instructions
Cook the pork:
- Add pork to a 6 qt slow cooker with the sliced ginger, crushed garlic cloves, kaffir lime, 1 teaspoon of kosher salt and 1 ½ cups broth. Set slow cooker to the high heat setting and cook pork for 4 hours until tender and pork is easily shredded with a fork.
- Discard the cooking liquid from the slow-cooker and shred the pork into large pieces and set aside in a bowl.
Make the curry:
- In a large sauce pot over medium heat, add 1 tablespoon of vegetable oil. Add the curry paste, kaffir lime, and lemongrass. Cook, stirring constantly with a rubber spatula until the curry paste mixture is very fragrant, 4 to 5 minutes.
- Add the cooked pork, coconut milk, broth and ½ cup water. Stir to combine. Bring the pork and green curry to a boil, and reduce heat. Simmer for 10 minutes.
- Season with the soy sauce and the fish sauce. Taste and adjust seasoning if necessary with kosher salt.
- Meanwhile, bring a pot of salted water to a boil and cook the rice noodles according to the package instructions. Drain and rinse immediately under cool water. Set noodles aside.
- Add the broccoli and the sliced cabbage to the curry just to heat through.
- Serve curry on top of noodles with coconut, chili oil, fried onions and herbs as garnish. Add red pepper flakes to taste.
Notes
- Although many of the fresh aromatics can be replaced with dried versions, I highly recommend using fresh ginger, fresh lemongrass, etc. for the most authentic, delicious flavor.
- Note that I used canned coconut milk to make this recipe. Full-fat coconut milk will deliver the richest, creamiest flavor and texture.
- I served the green curry over rice noodles, but it’s also delicious paired with steamed white rice.
Nutrition
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About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Britney F says
I made this with the ingredient substitutes like regular lime and served it over regular rice, and it was still incredible! Easily worth the trip to the Asian market for some of these authentic ingredients because I’ll be making this one again and again.
Julie says
The flavors in this dish are amazing. I have always been intimidated making Asian dishes, but the recipes I’ve tried of Tara’s are so simply and yet deliver complex flavors just like my favorite restaurants. I couldn’t find a kaffir lime, so I just used the zest of a regular lime.