Ingredients
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1 lb pork shoulder or 1 lb pork loin, thinly sliced
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2 (14 ounce) cans coconut milk
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3 Japanese eggplants, 1/2 inch cubes
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2 tablespoons fish sauce
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1 tablespoon palm sugar or 1 tablespoon brown sugar
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1/2 teaspoon salt
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10 kaffir lime leaves (sold at asian markets)
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1/2 cup Thai holy basil or 1/2 cup other fresh basil leaf
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1 red bell pepper, thinly sliced
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1/4 cup green curry paste (small cans sold at thai or asian markets)
Instructions
- In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
- Add curry paste and cook 2 minutes.
- Add sliced pork and stir fry 4 minutes.
- Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
- Simmer for 10 minutes, stirring occasionally.
- Taste and adjust seasoning with more fish sauce or sugar.
- Slice remaining lime leaves into very thin strips.
- Add lime leaves and basil.
- Serve over jasmine rice.