Green Curry Pork and Zucchini

Green Curry PorkIngredients
  • 1 tbsp. vegetable oil
  • 2 boneless grass fed pork chops
  • 1/2 sweet onion, sliced
  • 1 tbsp. Thai green curry paste
  • 1 Anaheim chile pepper, diced
  • 1/2 green bell pepper, diced
  • 2 zucchini, 3/4 in. cubes
  • 8 mushrooms, sliced
  • 1 can (14 oz) coconut milk
  • 1/4 tsp. garlic salt
  • 1/4 tsp. thyme
  • 1 tsp. Thai basil
  • salt and pepper to taste
  • season both sides of pork chops with garlic salt, thyme, salt, and pepper
  • brown both sides of pork chops in a deep skillet, remove from┬áskillet
  • reduce heat to medium-low, add onions. ┬áSaute for 2 minutes, until pan de-glazes.
  • Add curry paste, saute onions until soft, about 2 more minutes
  • add peppers, saute 1 more minute
  • add coconut milk, increase heat to medium
  • add zucchini and mushrooms, bring to a boil, reduce heat to low
  • add pork chops after slicing into 1 in. cubes
  • add Thai basil
  • simmer for 15 minutes
  • Serve over brown Basmati rice

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Born in Harrisburg, PA. Undergrad at Drexel University. Learned to ride a bike when six years old, riding ever since. Started cooking when I was in college, stopped when I got married, started again in 2006 when my wife was out of town for a few months. Jobs: worked at post office while in college to earn money to buy a stereo. After grad school, worked at a small software company in Redmond, WA for twelve years. Afterwards, went back to school to get a certificate, then started teaching high school. Still doing that off and on, part time as the need arises.

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