About the Recipe
Ingredients
1 can canned coconut milk (don’t shake it, keep it in the refrigerator for 10 mins, then open the can, remove 2-3 fluid ounces coconut fat from the top, keep it on the side
2 lb pork loin or chicken brest, cut in thin slices.
4-6 Thai eggplant, quarter wedges
20 fl oz curry paste freshly made (see recipe next page)
4 Tablespoon fish sauce (use as needed)
3 Tablespoon Palm sugar grate
3 each kaffir lime leaves, fresh
10 each Thai basil leaves, fresh
½ water (use as needed)
Preparation
Step 1
Heat the wok on high heat. Add two ounces coconut fat and turn down the heat to a moderate level. Stir constantly. Cook until water evaporates from the fat about 1 -2 min. Don’t let it burn.
Step 2
Add meat in a wok and stir fry it until turn white color: then Add all of the Curry paste and cook for approx. 2-3 minutes. Stirring constantly. Do not burn.
Step 3
Add leftover coconut milk, stir it and add palm sugar and let dissolve while stirring. Add lime leaf. Taste and season as desired.
Step 4
Add eggplant and simmer for a 10 - 15 mins. Add 1/2 cup water if needed.
Step 5
Add basil leaves. Mix well. Plated with rice and garnish with fresh basil leaves.
Step 6
If you wish you can add a variety of stir-fry vegetables to compliment the dish. (Optional)