Pork Curry with Eggplant
Preparation Time: 30 minutes | Cooking Time: 20 minutes
750g pork fillet
1/4 cup coconut cream
2 1/2 cups coconut milk
1 medium eggplant (300g), chopped
1 tablespoon fish sauce
1 1/2 teaspoons grated fresh ginger
2 teaspoons palm sugar
3 small fresh green chilies, sliced
3 small fresh red chilies, sliced
1/4 cup fresh basil leaves
CURRY PASTE
2 teaspoons dried chili flakes
1 medium red onion, chopped
3 cloves garlic, crushed
2 tablespoons chopped fresh lemon grass
1 teaspoon galangal powder
2 teaspoons chopped fresh coriander root
1 teaspoon grated lime rind
1/2 teaspoon shrimp paste
1 dried kaffir lime leaf
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seeds
2 teaspoons oil, approximately |
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Cut pork into 1 inch slices, then cut slices in half. Combine coconut cream and curry paste in pan, cook for 1 minute or until fragrant. Add pork, cook 5 minutes.
Stir in coconut milk, eggplant, sauce, ginger, sugar and chili. Bring to the boil, simmer, covered, until pork is tender. Stir in basil.
CURRY PASTE: Blend or process all ingredients with enough oil to form a paste consistency.
Serves 6.
Store
Can be prepared a day ahead. Paste can be made a week ahead. Store, covered, in refrigerator.
Per serving: 30.3g fat, 428 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
