Green Curry with Pork, Eggplant and Basil

Kaeng Khiew Wan Moo

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Preparation info
  • Makes

    4 to 6

    servings as part of a multi-dish meal
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

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