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Thai Pork Curry with Eggplant

Prep Time:

40 Minutes

Cook Time:

30 Minutes


6 Servings



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)


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)

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