Green Pork Curry

Name: Green Pork Curry
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

10 ingredients

9 steps

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.