แกงเขียวหวานหมูเด้ง 
Green Curry with Pork Balls
I set a goal to make it myself. I wanted to eat both pork balls and rich green curry with tender Thai eggplants, so I combined them to feel like a green curry with fish balls but without the fishy taste. 🐷💚
Green Curry with Pork Balls
I set a goal to make it myself. I wanted to eat both pork balls and rich green curry with tender Thai eggplants, so I combined them to feel like a green curry with fish balls but without the fishy taste. 🐷💚
Cooking Instructions
- 1
Wash the Thai basil and kaffir lime leaves, then pluck the leaves. Slice the red chili peppers diagonally and set aside.
- 2
Wash the Thai eggplants, cut them, and soak in salted water to prevent browning.
- 3
Heat oil in a pan and sauté the green curry paste until fragrant.
- 4
Add a little coconut milk and stir until the oil separates, then add the remaining coconut milk.
- 5
When the coconut milk boils, use a spoon to drop the seasoned ground pork into the pan.
- 6
Once the pork is cooked, add the boiled water, Thai eggplants, and kaffir lime leaves. Season to taste with fish sauce and palm sugar.
- 7
When the eggplants start to soften, add the Thai basil and red chili peppers. Stir gently until the basil wilts. Serve in a bowl, garnished with a little more Thai basil.
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