Green Curry with Pork Shoulder

Name: Green Curry with Pork Shoulder
Yield: Serves 4 servings
Ingredients: 2 cups coconut milk (both thick and thin parts) (about 500 grams); 7 tablespoons green curry paste (about 200 grams); 10 1/2 ounces pork shoulder (about 300 grams); 5 Thai eggplants; 20 pea eggplants; 4 red spur chilies; 10 fingerroot rhizomes; Fresh Thai basil leaves, to taste; 2 tablespoons fish sauce; 1 teaspoon sugar; 1 little pork-flavored seasoning powder; 3 small cooked bamboo shoots

Gumlungjai @cook_16665756

Green Curry with Pork Shoulder

Gumlungjai @cook_16665756

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Ingredients

Serves 4 servings

2 cupscoconut milk (both thick and thin parts) (about 500 grams)
7 tablespoonsgreen curry paste (about 200 grams)
10 1/2 ouncespork shoulder (about 300 grams)
5Thai eggplants
20pea eggplants
4red spur chilies
10fingerroot rhizomes
Fresh Thai basil leaves, to taste
2 tablespoonsfish sauce
1 teaspoonsugar
1little pork-flavored seasoning powder
3small cooked bamboo shoots

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Steps

1

Heat the thick part of the coconut milk over medium heat. Add the green curry paste and stir-fry until fragrant and boiling.
2

Add the pork shoulder and stir-fry until cooked, then add the fingerroot and Thai eggplants.
3

Next, add the pea eggplants, cooked bamboo shoots, and red spur chilies. Stir everything together, then pour in the thin coconut milk. Bring to a boil and season with fish sauce, sugar, and pork-flavored seasoning powder. Taste and adjust the seasoning so it's slightly sweet.
4

Once the flavor is to your liking and the vegetables are cooked, add the Thai basil leaves and stir to combine. Turn off the heat.
5

Ladle into a bowl and serve.