Add all of the ingredients for the marinade into a food processor and blitz until a thick chunky paste-like consistency has been achieved.
Spread it over the pork until all of the meat has been fully coated. (If it is still a little dry add in an extra drizzle of olive oil to loosen the consistency)
Leave to marinade for at least two hours or for as long as you can allow.
Heat a large frying pan and quickly seal off the pork and all of the marinade.
You can seal this off quite quickly and generate a beautiful aroma in the house.
After the meat is sealed off add in the onions and mushrooms and cook them for 3-4 minutes before adding in the coconut milk and the chicken stock.
Bring to the boil and then simmer for 20 minutes.
Alternatively if time is scarce you can just fry off the pork and onions and add the green curry paste directly to the pan and continue with the stages from there.
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If you're a fan of authentic Thai street food, you must try this wonderful Thai Pork Gravy. It's classic Thai at its tastiest. Serve this Thai Pork with plenty of plain rice to balance its powerful Thai flavors. Even the kids would loved it.