Recipe by SeanS
I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy.
Top Review by clevergirl43
This was an excellent recipe; all the ingredients made it taste very authentic. One thing I'd recommend, however - curry paste brands vary so wildly in terms of heat, I found that using the full amount of green curry in the recipe nearly took my head off!(I'm normally a '2 star' when it comes to thai food) Might be wise to start with half the amount and then increase it til it is spicy enough for individual taste. Also, I used thai eggplant instead (the round green kind) and they worked great, just increased the number as they are about the size of a golfball.)
- 1 lb pork shoulder or 1 lb pork loin, thinly sliced
- 2 (14 ounce) cans coconut milk
- 1⁄4 cup green curry paste (small cans sold at thai or asian markets)
- 3 Japanese eggplants, 1/2 inch cubes
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 10 kaffir lime leaves (sold at asian markets)
- 1⁄2 cup Thai holy basil or 1⁄2 cup other fresh basil leaf
- 1 red bell pepper, thinly sliced
Directions See How It's Made
- In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
- Add curry paste and cook 2 minutes.
- Add sliced pork and stir fry 4 minutes.
- Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
- Simmer for 10 minutes, stirring occasionally.
- Taste and adjust seasoning with more fish sauce or sugar.
- Slice remaining lime leaves into very thin strips.
- Add lime leaves and basil.
- Serve over jasmine rice.