Dive into the vibrant flavors of Thailand with this irresistible Pork and Eggplant Curry recipe. This dish perfectly balances the savory richness of tender pork with the satisfyingly soft texture of crispy-fried eggplant, all enveloped in a fragrant, coconut milk-based curry sauce. The complex blend of spices – including fiery chilies, aromatic ginger, and fragrant lemongrass – creates a truly authentic Thai experience, guaranteed to tantalize your taste buds. This recipe is surprisingly easy to make, even for home cooks new to Thai cuisine.
Prepare yourself for a culinary adventure as we guide you through each step of creating this mouthwatering Pork and Eggplant Curry. From preparing the ingredients to mastering the perfect curry paste and achieving that signature crispy eggplant texture, we'll walk you through the process, ensuring you achieve delicious results every time. Let's get cooking!
Tools Needed
- Knife
- Cutting board
- Pot
- Spoon
- Lid
Ingredients
- Eggplant: 650 grams
- Pork
- Red curry paste: 2 tablespoons
- Vegetable oil
- Water: 600 ml
- Salt
- Seasoning powder: 1 teaspoon
- Sugar: 1 teaspoon
- Fish sauce: 2 tablespoons
- Vinegar: 1 teaspoon
- Red and green chili peppers
- Basil leaves
Step-by-Step Instructions
Step 1. Prepare and Crisp the Eggplant
- Prepare salt water (1 tablespoon salt) and soak eggplant slices (cut into 4 parts).
- Gently knead the eggplant in salt water to remove bitterness and wash until water runs clear.
- Crush the eggplant with 1 tablespoon of salt and knead until salt dissolves. Wash again with water. Then soak in salt water (with 1 tablespoon salt and 1 teaspoon vinegar) until ready to use.
Step 2. Cook the Pork Curry Base
- Heat oil in pot, add curry paste, stir-fry until fragrant.
- Add pork and stir-fry until cooked.
- ½ teaspoon salt, 1 teaspoon seasoning powder, 1 teaspoon sugar, 2 tablespoons fish sauce. Mix well.
Step 3. Simmer and Finish the Curry
- Add the soaked eggplant, cover and simmer for 2-3 minutes for even cooking.
- Add chili peppers and basil leaves, stir and simmer until fragrant.
Step 4. Serve
- Serve hot.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Soaking eggplant in salt water prevents it from turning black and keeps it crispy.
- Kneading the eggplant helps remove bitterness.
- Adding vinegar to the soaking water contributes to the eggplant's crispiness.
Nutrition
- N/A
FAQs
1. Can I use other types of eggplant?
While white eggplant is traditional and offers the best texture for this recipe, you can substitute with other firm eggplants. Just be aware the cooking time might need adjustment.
2. What if I don't have all the curry paste ingredients?
You can use a store-bought Thai red curry paste for convenience. Adjust the amount of chili according to your preference.
3. How can I make the eggplant extra crispy?
Ensure your eggplant is thoroughly dried before frying. Fry in batches to avoid overcrowding the pan and lowering the oil temperature. A higher oil temperature helps achieve extra crispiness.
This Crispy White Eggplant Pork Curry is a delicious and rewarding dish to make, perfect for a weeknight dinner or a special occasion. The combination of textures and flavors is truly unforgettable, transporting you straight to the heart of Thailand with every bite. Enjoy the fruits of your labor, and don't forget to share this recipe with your friends and family!