Craving a vibrant and flavorful explosion in your mouth? Then look no further than this authentic Thai Spicy Pork Curry with Eggplant! This recipe delivers a perfect balance of sweet, savory, and fiery heat, all wrapped up in a rich, aromatic coconut milk-based curry. Tender chunks of pork mingle with smoky eggplant and a medley of fragrant herbs and spices, creating a dish that's both satisfying and incredibly delicious. It's surprisingly easy to make, even for novice cooks.
Forget complicated techniques and lengthy ingredient lists; this recipe simplifies the art of Thai cooking without compromising on authentic taste. The vibrant purple eggplant adds a lovely texture contrast to the succulent pork, while the perfectly calibrated spice level ensures a memorable culinary experience. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions and create this incredible Thai Spicy Pork Curry with Eggplant together!
Tools Needed
- Pan
- Bowl
- Knife
Ingredients
- Pork shoulder: 350 grams
- Eggplant: 200 grams
- Coconut milk: 700 ml
- Red curry paste: 60 grams
- Shrimp paste: 1/2 tablespoon
- Palm sugar: 1/2 tablespoon
- Fish sauce: 1 tablespoon
- Kaffir lime leaves: 5
- Red chili peppers: null
- Basil leaves: null
- Salt: null
- Water: null
Step-by-Step Instructions
Step 1. Prepare Ingredients & Build Flavor Base
- Cut the pork shoulder thinly across the grain, ensuring each piece sticks together.
- Wash, add salt, and let it sit for 10-15 minutes to reduce bitterness and prevent discoloration.
- Cut the eggplant into 4 (small) or 6-8 (large) pieces.
- Heat coconut milk (200ml) over low heat until it boils, then simmer.
- Add red curry paste and shrimp paste; stir-fry until well combined.
- Simmer the mixture until the coconut milk thickens and slightly separates. Avoid high heat to prevent burning.
- Season with palm sugar and fish sauce.
Step 2. Cook the Pork & Thicken the Curry
- Add the sliced pork and stir-fry until partially cooked.
- Add kaffir lime leaves for aroma.
- Continue stir-frying until the pork is cooked and the sauce thickens.
Step 3. Add Eggplant & Remaining Coconut Milk
- Add the remaining 500ml of coconut milk and bring to a boil.
- Add the salted eggplant and increase heat to a boil, helping it cook faster and prevent blackening.
- Add the remaining kaffir lime leaves and red chili peppers.
Step 4. Finish & Serve
- Add basil leaves and stir-fry over high heat until cooked. High heat prevents blackening.
- Serve hot with rice.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use young eggplants for best results.
- Don't cut the eggplant pieces too large, or they will be difficult to cook.
- For a thinner curry, add more water to the coconut milk.
- Soaking eggplant in salt water helps prevent blackening. Boiling the soup also helps.
Nutrition
- N/A
FAQs
1. Can I substitute the pork with another protein?
Yes! Chicken, beef, tofu, or even shrimp would work well. Adjust cooking time accordingly.
2. What if I don't have all the listed spices?
Don't worry! You can adapt the recipe. The key spices are red curry paste, fish sauce, and soy sauce. Others enhance the flavour but aren't essential.
3. How can I make it less spicy?
Reduce the amount of red curry paste, or use a milder variety. You can also add a splash more coconut milk to balance the heat.
This Thai Spicy Pork Curry with Eggplant is a guaranteed crowd-pleaser, offering a delicious and satisfying meal that's surprisingly simple to prepare. Enjoy the vibrant flavors and satisfying textures, and don't be afraid to experiment with different ingredients to make it your own. So gather your ingredients, get cooking, and savor the delicious rewards of this authentic Thai recipe!