Archive of BBC Food Recipes

Thai pork curry

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
From Saturday Kitchen


  1. Remove any visible fat from the pork and cut into cubes

  2. In a large non-stick pan or wok heat a drizzle of olive oil and brown the pork. Keep it moving to stop it burning.

  3. Dice the aubergine and season with salt. Add it to the pan with the pork and cook for a minute or two.

  4. Add the coconut milk. Stir until the pork and aubergine are coated then add the wine.

  5. Now add the curry paste and stir in well. Add the fish sauce, sugar and lime leaves and cook for 8-10 minutes.

  6. Add the shredded basil leaves before serving.

  7. Cook the rice in boiling water according to packet instructions along with the lemon grass, garlic, chilli, ginger and lime leaves.

  8. Drain well and discard the herbs and spices. Serve alongside the pork.


  • 200g/7¼oz lean pork steak (pork steak is good for this)
  • olive oil for frying
  • 1 aubergine
  • 75g/2½oz reduced fat coconut milk
  • handful fresh basil leaves
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 2-3 tbsp Thai curry paste
  • 5 fresh or dried kaffir lime leaves
  • 150ml/5fl oz dry white wine

For the jasmine rice

  • jasmine rice, enough for 2
  • 1 lemon grass stalk, bashed to release the flavours
  • 1 garlic clove, halved
  • 1 chilli, halved
  • piece of ginger
  • dried or fresh lime leaves

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