Thai Green Curry with Pork and Eggplant
Green is the hottest of all Thai curry pastes, thanks to the fresh green chiles that give it its color. This combination of green curry paste with pork and eggplant is a classic combination.
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1 (13.5- to 14-oz.) can coconut milk
1/4 cup green curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
1 cup bite-size Japanese or Chinese eggplant pieces
1 cup sliced onions (1/2-inch-thick slices)
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
1 cup sliced cabbage (1-inch-wide bite-size strips)
1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).
In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the pork, eggplant, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 82
March 3, 2011