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Curry blanc, porc et patate douce

White Curry, Pork, and Sweet Potato

Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Yield Serves: 4 servings


For the broth

  • 500 g (1 lb) pork cubes (replace with tofu cubes for a vegetarian option)
  • 4 cups (1 L) water
  • 2 tbsp (30 mL) Virgin coconut oil
  • 2 tbsp (30 mL) green curry paste
  • 2 sticks of lemongrass 

For the filling

  • 1 zucchini, cut into cubes
  • 2 sweet potatoes, cut into cubes
  • 1 red pepper, diced
  • 1/2 Cup (125 ml) green beans, cut in half
  • 1 cup (250 ml) soy cream, Belsoy, or liquid cream
  • Fish Sauce, to taste
  • Thai Basil, to taste 
  • Fresh mint, to taste 
  • 2 pins fine grey sea salt 
  • 2 tbsp (30 mL) toasted sesame oil
  • 2 tbsp (30 mL) virgin coconut oil


Simmer pork in the broth elements for up to 1 hour. The cubes must be tender.

In a saucepan, melt the coconut oil with the green curry paste and sweat the cubed zucchini and peppers.

Deglaze with a little broth and add cream, sweet potatoes and beans. Let it simmer and add the pork cubes.

Add the finishing touches by adding salt, fish sauce, herbs and a drizzle of Toasted Sesame Oil.

Serve with basmati rice. 

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