Green Curry with Pork, Eggplant and Basil

Kaeng Khiew Wan Moo

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Preparation info

  • Difficulty

    Easy

  • Makes

    4 to 6

    servings as part of a multi-dish meal

Appears in

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.

Ingredients

  • 2 cans (about 14 oz. ea) Coconut milk, stirred well (divided use)
  • 3 Tbsp. Green curry paste (add 1 more tablespoon if paste was made in blender) or store-bought
  • 1 cup Water or light stock
  • 1 Tbsp. Fish sauce (nahm pla)
  • 1 tsp. Light brown palm sugar
  • 1 lb. (454 g.) Pork butt, shoulder, or leg, cut into bite size slices, about ¼ inch (0.6 cm.) thick
  • 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).
  • ½ cup Asian basil leaves
  • 1 medium Long red chili, cut into strips, ⅛ inch (0.3 cm.) thick

Method

  1. Bring 1 cup coconut milk to a low boil in a wok or large saucepan over medium heat. Cook, stirring often until it thickens substantially, and oil begins to separate out, about 5 minutes. Stir in curry paste; cook 2 minutes to develop the flavors, stirring constantly.
  2. Add remaining coconut milk, water, fish sauce, palm sugar, pork, and eggplant; simmer, stirring often, until pork and eggplant are cooked through and tender, about 10 minutes. Stir in basil; simmer 10 seconds more.
  3. Taste and adjust seasoning with additional palm sugar, fish sauce and/or salt. Transfer to serving dish; serve garnished with chili strips.

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