Wayne Gisslen

Thai Green Curry of Pork with Vegetables

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Preparation info
  • portions:

    12

    portion size: 7 oz 210 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  1. Heat half the oil in a large sauté pan or wok.
  2. Over high heat, stir-fry the pork just until it loses its pink color. Cook it in several batches if necessary. Remove from pan.
  3. Add the rest of the oil to the pan.
  4. With the pan still over high heat, add the bok choy, squash, peppers, mushrooms, garlic, and scallions. Stir-fry for a few minutes,

Per serving: Calories, 250; Protein, 18 g; Fat, 19 g (64% cal.); Cholesterol, 40 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 310 mg.