Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
  2. Add curry paste and cook 2 minutes.
  3. Add sliced pork and stir fry 4 minutes.
  4. Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
  5. Simmer for 10 minutes, stirring occasionally.
  6. Taste and adjust seasoning with more fish sauce or sugar.
  7. Slice remaining lime leaves into very thin strips.
  8. Add lime leaves and basil.
  9. Serve over jasmine rice.
Most Helpful

4 5

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.)

5 5

This is a lovely curry, and very quick and easy to make. I used a rather mild curry paste (Thai Curry Paste), and next time will increase the heat. Also tossed in a bit of broccoli. Made and enjoyed for Pick A Chef.