Pork in green curry with poppadoms


Freezer friendly

( 2 adults and 2 kids )

  •  wholegrain rice
  • 35 gramscashews
  • 2 cmfresh ginger
  • spring onions
  • 150 gramsmushrooms
  • 500 gramspork strips
  • 0.5 tbspgreen curry paste
  • 120 gramsbamboo shoots
  • 200 mlcoconut milk
  • 300 mlwater
  • 1 cubechicken stock
  • organic lime
  • 1 tbspsoy- or fish sauce
  •  oil for frying
  •  olive oil
  •  poppadoms
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The combination of green curry, coconut milk and lime is just delicious! Try for yourself with this quick dish featuring pork and crispy poppadoms, a kind of Asian crisp that tastes absolutely amazing. And if you're more into chicken, you can swap the pork for chicken fillets.


1. Cook the rice according to the packet.

2. Roast the nuts on a dry pan and set aside. Peel the ginger and cut into thin strips. Finely chop the garlic. Wash the spring onion and cut into bite-sized, diagonal chunks. Chop some of the green top for garnish. Wash and quarter the mushrooms.

3. Flash fry the meat in a wok or deep pan with some oil along with ginger and curry paste. When the meat has gotten some sear, add bamboo shoots, spring onion and mushroom. Cook for another few minutes and add coconut milk, water and stock cube. Bring to the boil. Let it simmer until the meat is cooked through, then add lime zest and juice, and soya. Taste and add more curry paste, if you want a bit more of a kick.

4. Cook the crispy poppadoms in the microwave, or in oil according to the packet. Serve with rice and sprinkle with roasted cashews and some chopped spring onion tops.

5. Enjoy!


Poppadoms can be found in most supermarkets, and usually come in little bags like tortilla wraps.

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