Name: Green Curry with Pork, Eggplant and Basil
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: 1 medium Long red chili, cut into strips, ⅛ inch (0.3 cm.) thick; 1 lb. (454 g.) Pork butt, shoulder, or leg, cut into bite size slices, about ¼ inch (0.6 cm.) thick; 1 tsp. Light brown palm sugar; 1 Tbsp. Fish sauce (nahm pla); 1 cup Water or light stock; 3 Tbsp. Green curry paste (add 1 more tablespoon if paste was made in blender) or store-bought; 2 cans (about 14 oz. ea) Coconut milk, stirred well (divided use); ½ cup Asian basil leaves; 4 medium Thai green round eggplants, stem removed, cut in ¼’s. If not available, use ½ cup pea eggplants or 1 cup Chinese eggplant (bite size pieces).

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

This green curry is not as hot as its red cousin, but is just as complex in flavor. A handful of basil leaves gives a fresh edge to the creamy sauce that most commonly envelops chicken, I have adapted this for pork to give you a span of proteins used in this chapter. The hard-to-find small (pea-size) Thai eggplants that are customarily used in the dish may be replaced with more commonly available golf ball-size green eggplants or even Chinese or Japanese long slender eggplants can be cut in