About the Recipe
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)
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.
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.
Add leftover coconut milk, stir it and add palm sugar and let dissolve while stirring. Add lime leaf. Taste and season as desired.
Add eggplant and simmer for a 10 - 15 mins. Add 1/2 cup water if needed.
Add basil leaves. Mix well. Plated with rice and garnish with fresh basil leaves.
If you wish you can add a variety of stir-fry vegetables to compliment the dish. (Optional)