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.
- 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
- 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.
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.)
This is a lovely curry, and very quick and easy to make. I used a rather mild curry paste (Recipe #43732), and next time will increase the heat. Also tossed in a bit of broccoli. Made and enjoyed for Pick A Chef.