Ingredients
-
500g, thinly sliced Pork loin or tenderloin
-
2 tablespoons (store-bought or homemade) Green curry paste
-
1 can (400ml) Coconut milk
-
1 cup Chicken or pork broth
-
1 tablespoon Fish sauce
-
1 tablespoon Soy sauce
-
1 tablespoon Brown sugar
-
1 cup, quartered (you can substitute regular eggplant if Thai eggplant is not available) Thai eggplant
-
1 red, sliced Bell pepper
-
1 cup, sliced Bamboo shoots
-
4-5, torn Kaffir lime leaves
-
1/4 cup Thai basil leaves
-
2 tablespoons Cooking oil
-
Salt to taste
Directions
- Heat the cooking oil in a large skillet or wok over medium heat.
- Add the green curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
- Add the thinly sliced pork to the skillet and cook until it’s no longer pink, about 5-6 minutes.
- Pour in the coconut milk and chicken or pork broth. Stir well to combine.
- Season the curry with fish sauce, soy sauce, and brown sugar. Stir to incorporate the flavors.
- Add the Thai eggplant, red bell pepper, and bamboo shoots to the curry. Stir gently to combine all the ingredients.
- Tear the kaffir lime leaves into the curry and let it simmer for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together.
- Taste the curry and adjust the seasoning with salt or more fish sauce if needed.
- Once the curry is done, turn off the heat and stir in the Thai basil leaves.
- Serve the pork green curry hot with steamed rice or noodles.
