Recipe | Green curry stew

The speed and delight of a Thai curry makes it perfect for weeknight cooking.

This recipe uses the rich, tender meat from a basic braise to build a fast, fresh dinner. It’s a shortcut in the best way – deep flavour already baked in, ready to meet coconut milk, herbs and a hit of lime for something bright and satisfying.

For this one I used pork neck for the braise – it’s sweet, juicy and tender – but you can use whatever meat you like. 

Serves 4

Cook time: basic braise + 20 minutes

Ingredients

2 tablespoons good-quality green curry paste 

500 g (1 lb 2 oz) basic braise – I made it using pork neck (about 2 cups)

400 ml (14 fl oz) coconut milk

1 litre (4 cups) chicken or vegetable stock

200 g (7 oz) rice noodles

4 baby bok choy, halved

2 tablespoons freshly squeezed lime juice

1 tablespoon brown sugar

1–2 tablespoons fish sauce

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To serve

fresh herbs (mint, Thai basil, coriander/cilantro)

1 small red onion, thinly sliced

lime wedges

fresh chilli, sliced (optional)

steamed snow peas (mangetout) (optional)

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Method

In a large saucepan over medium heat, heat the green curry paste through for about 5 minutes or until it smells fragrant and delicious.Add the meat to the pan and cook until heated through, 15–20 minutes if chunky, 10 minutes if the meat is shredded.
Pour in the coconut milk and stock and bring to a simmer.

Meanwhile, prepare the rice noodles according to the packet directions and set aside.

Blanch the baby bok choy in boiling water until tender. Drain the bok choy over the noodles to bring the noodles back up to temperature, then place into serving bowls. 

Season the curry with the lime juice, brown sugar and fish sauce, adjusting to taste.

Ladle the curry over the noodles and bok choy in each bowl. Garnish with fresh mint, Thai basil, coriander, red onion slices, a squeeze of lime and fresh chilli. Serve with steamed snow peas if desired.

Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

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Hints: For a vegetarian version, substitute the meat with tofu or mixed vegetables.

Adjust the spiciness by varying the amount of green curry paste or by adding fresh chilli.

Use fresh herbs generously to enhance the flavour and aroma of the dish.

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Other recipes from Tender — 

Unctuous eggplant shakshuka