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October 21, 2020

Thai Green Curry with Pork dumplings

Posted on February 25, 2011 by in pork

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Thai Green Curry with Pork dumplings sounds like quite mouthful and that is exactly what it is…a scrumptious, packed-with-flavor-mouthful! Every time I make Thai food, the resounding response I get from my family is: “Mom, you should make this more often!”
Heaven only knows why I don’t make it more often, because it is just about the quickest and easiest food to prepare. Millions of people on the streets in Thailand cannot be wrong, can they?
Those of you who know me, will second that fact that I am quite a modest character and would much rather let the sun shine on someone else than on me, but sometimes, just sometimes, I have to pat myself on the back and say: “Damn girl, that was a might fine idea!” Making these little pork dumplings for my Thai Green Curry was a stroke of genius if I have to say so myself. I often(well, judged by my family, not often enough) make Thai Curries, and almost always use chicken or fish, sometimes I even stick to just vegetables, but  the idea to use pork has been mulling in my head for quite some time now. At first I thought of using pork tenderloin strips, but I walked past the pork mince in the shop the other day and “Eureka! I had an idea for a recipe!” I hope you like it as much as we did!

Thai Green Curry with Pork Dumplings
Serves 6 people


For the dumplings

500gr pork mince
a big handful of fresh coriander
1 egg
salt/white pepper

Place all the ingredients in a bowl and mix through. Shape the mince in small dumplings or meatballs(the size of a baby tomato). Keep aside.

For the Thai Green Curry

1 whole red pepper – sliced thinly
1 whole yellow pepper – sliced thinly
1 whole green pepper – sliced thinly
2-3 cloves of garlic – sliced
1 thumb size piece of ginger – peeled and sliced in thin strips
1-2 heaped tbsp of green curry paste
about 8 baby corns
1 punnet of mange tout or sugar snaps
1 tin coconut cream
1 tin(use the empty tin from the coconut cream) chicken stock – about 300ml
1-2 tbsp fish sauce
1 tbsp palm or brown sugar
fresh coriander
juice of 1 lime

Heat the coconut oil in your wok an add all the peppers, onion, garlic and ginger. Stir fry for about 1 minute, making sure the garlic does not burn. Add the green curry paste and stir fry for another 30 seconds. add the coconut milk and stock and stir through. Add  the corn, mange tout, sugar, fish sauce and pork dumplings and allow to simmer for about 10-15 minutes or until the pork dumplings are cooked. Taste and season accordingly.Add fresh coriander and a squeeze of lime and serve on fluffy Jasmin Rice.

Kapruka Organic Virgin Coconut Oil was one of the products I got in my bag at the FBI2011.

Do you feel like a trip to Thailand? Come on let’s go!
Most probably my favorite Thai recipe
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11 Responses to “Thai Green Curry with Pork dumplings”

  1. Rose&Thorn 25 February 2011 at 10:50 am #

    Modesty is a vastly overrated virtue. You certainly don't have to share the sun shine with anyone with this recipe!
    Love the meatballs – great idea.

  2. vicki 25 February 2011 at 10:57 am #

    This makes me want to have Thai Green Curry for breakfast, yum!!

  3. thecompletecookbook 25 February 2011 at 10:58 am #

    Kudos to you for an outstanding recipe! I love the idea of the mini meatballs.
    🙂 Mandy

  4. Peter M 25 February 2011 at 11:37 am #

    Nina, I've always preferred green curries to red as it's more subtle and I adore this soft, green colour. I could this now (real early morning here).

  5. Anonymous 25 February 2011 at 12:02 pm #

    I am going to make this as soon as possible – sounds divine. How much curry paste do you use – or do you leave this up to individual taste? I have a habit of overdoing it, which suits my husband, but not the kids.

  6. Nina 25 February 2011 at 12:18 pm #

    Rose – I am offering a job as PR lady for mY Easy Cooking, I think you should consider. No pay, just losts of tasting!!Thx

    Vicky – Thai Curry for breakfast is not far fetched in my house!

    thecompletecookbook – I think I am hooked on them too now!

    peter – yes, I have to agree, green curries have all these wonderful falvors happening in the background where as in red curries, every ingredient wants to steal the show!

    Anonymous – How much curry paste you use is pretty much up to you, I use about 1 heaped tbsp. Enjoy!
    Do you have a name!

  7. polkadotcupcake 25 February 2011 at 1:00 pm #

    Mmmm you had me at pork! going to use your pork ball recipe to fill potstickers and make dumplings, on yummmmmmmm thanks nina!

  8. Marisa 25 February 2011 at 2:33 pm #

    What a superb idea to use pork meatballs! Looks like a very tasty bowl of food.

  9. That Girl 25 February 2011 at 8:22 pm #

    Saturday night, my husband turned to me and suggest Thai food for dinner. I asked for curry. Then I thought we should be frugal and eat at home. I'm really regretting my decision right now.

  10. NoPorkHere 27 February 2011 at 8:01 am #

    I've always loved Thai food and recently went to Thailand for the first time… yummy! Can't wait to get to these recipes – they look great – thanks.
    Unfortunately I live in the Middle East, so no pork dumplings for me (very sad about that)… (Had some good ones in Thailand though 🙂

  11. PinkPolkaDot 4 March 2011 at 1:54 pm #

    This spunds absolutely divine, Nins!! I love Thai!!

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