Green Curry with Grilled Pork

2 spur chilies, diagonally sliced sweet basil sprig for garnish
1 cup coconut cream
1/3 cup green curry paste
1 1/2 cups coconut milk
2 eggplants, quartered
1 1/2 tablespoons fish sauce
2 teaspoons palm sugar
1/2 cup sweet basil leaves
1 tablespoon vegetable oil

Grilled pork
300 grams pork loin
1 tablespoon fish sauce
1 teaspoon seasoning sauce
2 teaspoons sugar

1. To prepare grilled pork: Cut the pork into 1/2 inch slices. in a mixing bowl, toss the pork with the remaining ingredients except the oil. Allow to marinate, about 30 minutes.

2. in a grill pan, heat the oil over medium heat. Grill the pork to medium rare. Slice into bite-sized pieces. Put aside.

3. Bring 1/2 cup of coconut cream to a boil over medium heat. Stir in the curry paste until it is fragrant and the green oil surfaces. Add 1 cup of coconut milk and bring to a boil. Add the grilled pork and eggplant, cooking until they are done. Add the remaining coconut milk. Season to taste. The curry should be salty and slightly sweet. Add the remaining coconut cream, sweet basil leaves and spur chili. Stir to combine and turn off the heat.

4. Ladle into a serving bowl. Garnish with sweet basil sprig and serve.

(Serves 4)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s