Green Pork Curry is a dish that is synonomous with Thai cuisine and is so easy to make that entertaining becomes simple. Submitted by David McCarthy, Australia
Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and oil begins to separate from the cream.
Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk.
Bring to a boil and add the pork. Return to a boil, reduce heat and simmer 5-10 minutes uncovered before adding the Thai eggplants and pea eggplants. Simmer a few minutes more and stir in the peas (if using instead of pea eggplants) and kaffir lime leaves.
Season to taste with fish sauce (may not be needed if the curry paste is already salted).
Add palm sugar to balance and enhance the spice and herb flavors to your liking.
Continue to simmer until eggplants and peas are tender.
Stir in the basil and chillies (as desired for added hotness) and cook another minute. Serve hot over plain steamed rice.
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