THAI GREEN CURRY PORK

THAI GREEN CURRY PORK image

Yield 4-6 people

Number Of Ingredients 8

1 pound pork shoulder (butt) cut across the grain into strips 1 1/2" x 1/2" x 1/8"
4 tablespoons Thai green curry paste
2 cups coconut milk
1 1/4 teaspoon palm sugar
3/4 pound green Thai eggplants (Chinese eggplant may be substituted), quartered
6 lime leaves, veined and julienned
15-20 Thai basil leaves, julienned
water as needed

Steps:

Skim the cream from the coconut milk. Place in a pot large enough to hold the remaining ingredients. Heat. Add the curry paste and cook, stirring until oil begins to appear on the surface of the mixture. Your paste will have darkened. Cook for 4-5 minutes. Add more coconut cream as necessary. Add the pork. Stir and toss to cook and coat with the paste. When the meat has turned grey, add the remaining coconut milk, palm sugar, and eggplants. Bring to a boil, and reduce to a simmer. Cook until the meat and eggplants are soft and cooked through. Add water a needed during the cooking process. Stir in the lime leaves and basil. Taste and correct seasoning (probably 30-40 minutes cooking time total) Serve over steamed rice.