Spicy Pork Curry with Thai Eggplant

Name: Spicy Pork Curry with Thai Eggplant
Total time: 1800 s
Ingredients: Pork; 1 1/4 cups coconut milk (300 ml); 2 stalks lemongrass; 10-15 cloves Thai garlic; 4-5 small shallots; 11-15 dried red chilies; 1 kaffir lime peel; 2 slices galangal; 2 slices fresh turmeric; 1 tablespoon shrimp paste; 1 tablespoon palm sugar; leaves Thai basil; 1-2 red chilies; 1-2 teaspoons pork-flavored seasoning powder; Thai eggplant; 1 tablespoon oil

pizzuzomiii62 @cook_9054006

Thailand Chiangmai

Used leftover ingredients to make this simple dorm-style dish.

pizzuzomiii62 @cook_9054006

Thailand Chiangmai

Used leftover ingredients to make this simple dorm-style dish.

Saved

Ingredients

30 minutes

Pork
1 1/4 cupscoconut milk (300 ml)
2 stalkslemongrass
10-15 clovesThai garlic
4-5small shallots
11-15dried red chilies
1kaffir lime peel
2 slicesgalangal
2 slicesfresh turmeric
1 tablespoonshrimp paste
1 tablespoonpalm sugar
leavesThai basil
1-2red chilies
1-2 teaspoonspork-flavored seasoning powder
Thai eggplant
1 tablespoonoil

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Steps

30 minutes

1

Prepare the ingredients: Slice the pork, thinly slice the lemongrass, galangal, and turmeric.
2

To make the curry paste, pound the garlic, dried chilies, galangal, lemongrass, and kaffir lime peel together. Add shrimp paste and shallots, and pound until smooth.
3

Cut the Thai eggplant and soak in salted water.
4

Heat oil in a pan and sauté the curry paste until fragrant. Add a little coconut milk.
5

Stir the curry paste with the coconut milk until combined, then add palm sugar and cook until fragrant.
6

Add the pork and stir to coat with the curry paste.
7

Pour in the remaining coconut milk and bring to a boil.
8

Add the Thai eggplant and seasoning powder.
9

Taste and adjust seasoning as desired. Turn off the heat and add Thai basil leaves before serving.
10

Garnish with Thai basil and red chilies. Serve with hot steamed rice or rice noodles.
11

If you're in a dorm like me, you can blend the dry curry paste ingredients in a blender first, then pound with shrimp paste and shallots to avoid making too much noise.