Thai Pork Curry with Eggplant

Prep Time:

40 Minutes

Cook Time:

30 Minutes

Serves:

6 Servings

Level:

Bignner

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)