Ingredients Jump to Instructions ↓

  1. 1 lb. lean pork - slice into 2 inch bite-size strips

  2. 2 cans Chaokoh Coconut Milk (each 13 1/2 fl. oz.)

  3. 4 Tbsp. Homemade green curry paste - see link above (or substitute with can Thai green curry)

  4. 4 Thai eggplants - quartered

  5. 1/2 cup peas

  6. 3 kaffir lime leaves - tear in half

  7. 1/4 cup Thai basil leaves

  8. 1 1/2 Tbsp. fish sauce

  9. 1 1/2 Tbsp. palm sugar (or substitute with brown or white sugar)

  10. 1 kaffir lime - use both zest and juice (or substitute with regular lime)

  11. 1 tsp. vegetable oil

  12. 1 Tbsp. cilantro - roughly chopped (garnish)

  13. 1 Tbsp. red and yellow bell peppers - julienne (garnish)

Instructions Jump to Ingredients ↑

  1. Green curry paste, oil —In a large pot on medium high heat, heat oil and cook green curry paste for 2 minutes. Add thick coconut cream (leave can in refrigerator for 30 minutes for coconut cream to separate from coconut milk – coconut cream will rise to top of can) and cook for 5 minutes. Reduce heat to medium low and cook until thick and oil separates from cream. Pour remaining coconut milk and bring to a boil.

  2. Fish sauce, palm sugar, kaffir lime, pork —Add fish sauce, palm sugar, zest/juice of kaffir lime and raw pork. Reduce heat to medium and cook for 5 minutes.

  3. Thai eggplants, peas and kaffir lime leaves —Add eggplants, peas and kaffir lime leaves. Cook for another 5 minutes or until eggplants are tender. If curry is too thick, add a few tablespoons of water.

  4. Final step —Stir in basil and cook for 1 minute. Before serving with rice, garnish with cilantro and bell peppers.

  5. Review & Rate


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