Green Thai Curry Porkchop


Lately, I’ve been on a “eat through my pantry” campaign. Upon finding both Green Thai Curry and a package of the very entrepreneurial Jasberry rice (who knew you could do a startup around rice?) I decided I’d try my hand at making this dish.

The packaging for curry had ingredients that you needed for the curry, but no proportions, so I just kind of winged it but it was pretty tasty. Here’s what I used:


(Serves 2)

  • 3oz green curry paste
  • 2.5 cups water
  • 1 cup jasberry rice – photos in this post use basmati rice but I’ve since switched to jasberry
  • 1 tablespoon of fish sauce
  • 2 pork chops
  • 1 asian eggplant
  • 5 basil leaves fresh
  • 1 can coconut milk



  1. For every cup of jasberry rice, use 2.5 cups of water. You can cook this either in a rice cooker or over the stove, and then set aside.
  2. In a separate sauce pot lightly fry the green curry paste before adding in the coconut milk. Bring this mixture to a boil.
  3. One the curry sauce is boiling, reduce to medium then add in the two porkchops and cook rougly 10 minutes making sure to flip the chop on each side.
  4. Chop eggplant and add into the curry mixture.
  5. Add in the tablespoon of fish sauce to the curry mixture.
  6. Continue to cook the curry until the eggplant is soft and easily comes apart with a fork.
  7. Plate with rice and garnish with basil leaves

Overall super delicious and easy to make Thai Curry with anti-oxident laden and gluten free jasberry rice. Sometimes I get lazy with making the pork chop and just boil a precooked chicken apple sausage instead. The sweetness of the chicken apple sausage cuts the spiciness of the curry really well.

Leave a Reply