In Toulouse near my in-laws house, there’s an Asian Grocery store called King Fat Supermarket. While it’s not complete, it sells the standard Asian products from Vietnamese to Thai to Japanese. I can even find Malaysian & Singaporean brands such as Lee Kum Kee or Ayam Brand. Including this tub of green curry paste. Now H generally can’t eat spicy food, but for green curry, he will double and triple the effort.
I don’t know if the paste is the best one in the market, but luckily it didn’t disappoint. It was much spicier than H could bear though, so I tamper it down with gula melaka (palm sugar) and some water.
PORK GREEN CURRY
250 g Pork Tenderloin, sliced
1.5 tbsp green curry paste
1 tbsp Olive Oil
half of courgette, diced
half of big red chili, de-seed and sliced
3 leaves kaffir lime
200 ml coconut milk
1 tbsp palm sugar
1 tsp fish oil
1/2 tsp salt (optional)
1/2 cup water
- In a pot, heat up the oil and add the green curry paste. Stir fry till fragrant over medium-low heat.
- Add in the coconut milk and the kaffir lime leaves. Let it simmer for 2-3 mins. Taste.
- Add n the meat, courgette and water, stir and cook till the meat is cooked through
- Add in the palm sugar and fish sauce. Taste and adjust the salt if needed.
- Garnish with red chili.
Note: if you would like it spicier, cook the red chili together with the vegetables. Typically thailand curries are cooked with thai egg plant (the size of golf ball and of green colour). But it can be difficult to find, so you can use a normal egg plant or like I do, use courgette.