A Thai green curry with a difference – this dinner party dish is inspired by a recipe from Root Down in Denver, featured in Bon Appétit.
Marinading the pork fillet overnight ensures it is super tender and flavoursome whilst a side of spiced pumpkin seeds adds texture and a big hit of flavour. Use birds eye or scotch bonnet chillies in your curry paste for a hot and aromatic sauce.
Best served with jasmine rice and a cucumber salad – the marinaded pork would be great cooked over charcoal in the summer months!
Thai Green Pork Curry
For the Marinade: 100ml Soy Sauce, 75ml Orange Juice, 4tbsp Maple Syrup, 2tbsp Sesame Oil, 2 Pork Fillets (Fully Trimmed)
For the Pumpkin Seeds: 150g Pumpkin Seeds, 1/2tsp Cumin Seeds, 1tbsp Light Brown Sugar, 1tbsp Lime Juice, Veg Oil, Salt
For the Sauce: 1 Shallot (Chopped), 1 Garlic Clove (Chopped), 60g Thai Green Curry Paste, Zest 1 Lime, 1 Can Coconut Milk, Large Handful Fresh Coriander, 1tbsp Palm Sugar, Veg Oil, Salt, Cornflour
1) Combine the marinade ingredients with the pork fillet in a bowl. Cover and store in the fridge for at least 6 hours or preferably overnight.
2) Make the pumpkin seeds: Fry the pumpkin seeds in a little vegetable oil over a medium heat until browned (5 mins). Add the cumin seeds, sugar and lime juice to the pan – toss to coat the seeds until the sugar has dissolved. Remove from the heat and allow to cool. Garnish with salt flakes.
3) To make the curry sauce: Fry the garlic and shallot over a medium heat in a little veg oil for 3 minutes until soft. Add the curry paste and lime zest, stirring continuously for 2 minutes. Add the coconut milk and bring to the boil, reduce the heat and simmer for 10 minutes or until reduced by half. Remove from the heat.
4) Transfer the sauce to a blender. Add the coriander, lime juice and palm sugar. Blend until smooth. Return to the pan and check the seasoning. If the sauce is a little thin, thicken with a little cornflour paste. Keep warm.
5) Remove the pork from the marinade. Place a griddle pan over a medium-high heat and fry the pork for around 10 minutes each side or until cooked through. Remove from the heat and allow to rest for at least 10 minutes. Slice the pork and serve with the sauce and pumpkin seeds.