Escape to the vibrant flavors of Thailand with this authentic Pork & Eggplant Curry recipe. Forget those bland, pre-made curries; this dish bursts with the rich aroma of homemade coconut milk, the subtle heat of chilies, and the satisfying depth of perfectly braised pork. We'll guide you through creating a curry that's both incredibly flavorful and surprisingly easy to make, even for beginner cooks. Imagine the tender pork, the melt-in-your-mouth eggplant, all bathed in a fragrant, creamy sauce – a culinary journey awaits!
This recipe isn't just about throwing ingredients together; it's about understanding the balance of sweet, sour, salty, and spicy that makes Thai cuisine so captivating. From selecting the freshest ingredients to mastering the art of creating your own coconut milk, this detailed guide will unlock the secrets to a truly unforgettable curry. Ready to embark on this delicious adventure? Let's dive into the step-by-step process!
Tools Needed
- Mortar and pestle
- Sieve
- Pan
Ingredients
- Pork
- Red curry paste
- Shrimp paste
- Shredded coconut
- Cherry tomatoes
- Kaffir lime leaves
- Basil leaves
- Bell peppers
- Red chili peppers
- Palm sugar
- Fish sauce
- Ground almonds: 1 heaped tablespoon
- Salt
- Water
Step-by-Step Instructions
Step 1. Make Homemade Coconut Milk
- Squeeze coconut milk from shredded coconut. Add warm water to help with squeezing. Strain the coconut milk through a sieve, squeezing out as much liquid as possible. This first pressing yields concentrated coconut milk.
- Repeat the process with the remaining coconut pulp and warm water to extract a second, thinner coconut milk.
Step 2. Cook the Curry Base and Pork
- Simmer the first pressing of coconut milk in a pan over low heat until it separates to your liking.
- Add the red curry paste and shrimp paste to the simmering coconut milk. Stir-fry until fragrant and slightly thickened.
- Add the pork and stir-fry until cooked through.
- Add the second pressing of coconut milk, increase the heat, and bring the curry to a boil.
Step 3. Add Vegetables and Season
- Season with palm sugar and fish sauce. Add any other desired seasonings (MSG, etc.).
- Add the prepared eggplant, bell peppers, and red chili peppers. Simmer until the eggplant is cooked but not mushy.
Step 4. Finish with Herbs
- Stir in the kaffir lime leaves. Once the aroma intensifies, add the basil leaves and cook until wilted.
Step 5. Prepare Eggplant
- Cut into four pieces and soak in salted water (with ground almonds added) for at least 10-15 minutes to prevent browning.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Using warm water helps extract more coconut milk efficiently.
- Soaking eggplant in salted water with ground almonds prevents it from turning black.
- Simmer the curry over low heat to avoid burning.
- Adjust the heat to prevent the curry from sticking to the pan.
- Cook the curry long enough to ensure all ingredients are thoroughly cooked and flavors meld well.
Nutrition
- Calories: approximately 600-700
- Fat: 35-45g
- Carbs: 25-35g
- Protein: 30-40g
FAQs
1. Can I use store-bought coconut milk instead of making my own?
Yes, you can! Using store-bought coconut milk will simplify the process. Just be sure to use full-fat coconut milk for the richest flavor.
2. What type of eggplant is best for this recipe?
Thai eggplants are ideal, but Japanese or even regular globe eggplants will work. Just be sure to cut them into bite-sized pieces for even cooking.
3. How can I adjust the spiciness of the curry?
Control the heat by adjusting the amount of chilies. Start with fewer chilies and add more to your preference, tasting as you go.
This Authentic Thai Pork & Eggplant Curry, made with homemade coconut milk, is a testament to the beauty of simple, fresh ingredients. Enjoy the rewarding experience of creating a dish bursting with authentic Thai flavors, perfect for sharing with friends and family. So gather your ingredients and embark on this culinary journey – your taste buds will thank you!