Curry: Red Curry with Pork and Eggplant
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Note: This dish may be very hot for you. You may have to cut down the chili pepper to suit your taste
Ingredients
11/2 lbs pork shoulder, thinly sliced
1 lb eggplant(s)
1/4 cup coconut cream
3 tbsps red curry paste
4 cups coconut milk
2 tbsps fish sauce
1/2 tsp sugar
5 mixed fresh red and green chili peppers, deseeded, cut lengthwise into 4 pieces
1 kaffir lime leaf, finely chopped
garnish
1/4 fresh sweet basil leaves
Preparation
Cut the thinly sliced pork into 1X11/2-inch pieces. Cut the eggplants into 1-inch chunks and immediately put into lightly salted water to prevent discoloration.
Put the 1/4 cup of coconut cream in a saucepan over medium heat. Mix in the curry paste and cook until the aroma is released or about 3 minutes. Ass the pork and cook 5 minutes or until tender. Add the 4 cups of coconut milk, the eggplant the fish sauce, sugar, chili peppers, and the kaffir lime leaf and cook for 3 minutes.
Transfer to a serving disk and sprinkle with fresh sweet basil. Serve hot with steam rice.
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- Thai Green Curry « Adventures of a Wandering Nyonya
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- Homemade Red Curry Paste with Cashews | Blog about Recipes …
- Steamed Chicken with Vegetables Recipe | Steaming Rice Cooker
- Need it Now, Best Prices 9/09 :: Southern Savers
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- Italian Coconut Cream Cake
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