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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy. Ingredients:
1 lb pork shoulder or 1 lb pork loin, thinly sliced |
2 (14 ounce) cans coconut milk |
1/4 cup green curry paste (small cans sold at thai or asian markets) |
3 japanese eggplants, 1/2 inch cubes |
2 tablespoons fish sauce |
1 tablespoon palm sugar or 1 tablespoon brown sugar |
1/2 teaspoon salt |
10 kaffir lime leaves (sold at asian markets) |
1/2 cup thai holy basil or 1/2 cup other fresh basil leaf |
1 red bell pepper, thinly sliced |
Directions:
1. In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
2. Add curry paste and cook 2 minutes.
3. Add sliced pork and stir fry 4 minutes.
4. Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
5. Simmer for 10 minutes, stirring occasionally.
6. Taste and adjust seasoning with more fish sauce or sugar.
7. Slice remaining lime leaves into very thin strips.
8. Add lime leaves and basil.
9. Serve over jasmine rice.
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