Thai Recipe for Pork Curry with Eggplant
INGREDIENTS- 750g pork fillets
- 1/4 cup coconut cream
- 2 1/2 cups coconut milk
- 1 medium Chinese eggplants (chopped rough)
- 1 tbsp fish sauce
- 3 fresh green Thai Chillies (sliced thin)
- 1/4 cups fresh basil leaves (torn)
- 2 tsp palm sugar (or brown sugar)
- 1 1/2 tsp fresh ginger (grated)
Ingredients for Curr Paste
- 2 tsp dried chilli flakes
- 1 red onion (chopped fine)
- 2 tsp oil
- 1/2 tsp cumin seeds
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1 kaffir lime leaf
- 1/2 tsp shrimp paste (roasted)
- 1 tsp galangal powder
- 2 tsp fresh coriander roots (chopped)
- 3 cloves garlic (crushed)
- 2 tbsp fresh lemon grass (chopped fine)
- 1 tsp lime rime (grated)
Image of Chinese Eggplants
- Blend all the ingredients for the curry paste in a blender (add more oil if need to ensure you get a paste)
- Cut the pork into thin slices
- In a saucepan, combine the coconut cream and curry paste
- Cook for 1 min or till fragrant
- Add pork, cook for 5 mins
- Stir in coconut milk, eggplant, sauce, ginger, sugar and chillies
- Bring all to a boil
- Reduce heat, simmer, covered till pork becomes tender
- Stir in basil
TIP: This Pork Curry with Eggplant Recipe can be prepared at least 1 day ahead and the paste can be made a week ahead. Just store paste in air-tight container then refrigerate.
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