Posts

Curry: Red Curry with Pork and Eggplant

/0 Comments/in , /by

red curry with pork and eggplant[pinterest-pro type=”pinit” pin_url=”” pin_image_url=”https://kaffirlimeleaves.com” pin_counter=”horizontal” pin_desc=””]

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.

 

Related Blogs

 

Related Blogs