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 into large chunks and tossed right in.
© 2008 Robert Danhi. All rights reserved.