Name: Pork curry with eggplant
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Curry paste; 2 teaspoon dried chilli flakes; 1 red onion (170g), chopped; 3 clove garlic, crushed; 2 tablespoon chopped fresh lemon grass; 1 teaspoon galangal powder; 2 teaspoon chopped fresh coriander root; 1 teaspoon grated lime rind; 1/2 teaspoon shrimp paste; 1 dried kaffir lime leaf; 1 teaspoon paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon cumin seeds; 2 teaspoon oil, approximately; 750 gram pork fillet; 1/4 cup (60ml) coconut cream; 2 1/2 cup (625ml) coconut milk; 1 medium_piece eggplant (300g), chopped; 1 tablespoon fish sauce; 1 1/2 teaspoon grated fresh ginger; 2 teaspoon palm sugar; 3 small_piece fresh green chillies, sliced; 3 small_piece fresh red chillies, sliced; 1/4 cup fresh basil leaves

Ingredients

Curry paste

2 teaspoon dried chilli flakes

1 red onion (170g), chopped

3 clove garlic, crushed

2 tablespoon chopped fresh lemon grass

1 teaspoon galangal powder

2 teaspoon chopped fresh coriander root

1 teaspoon grated lime rind

1/2 teaspoon shrimp paste

1 dried kaffir lime leaf

1 teaspoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon cumin seeds

2 teaspoon oil, approximately

750 gram pork fillet

1/4 cup (60ml) coconut cream

2 1/2 cup (625ml) coconut milk

1 medium_piece eggplant (300g), chopped

1 tablespoon fish sauce

1 1/2 teaspoon grated fresh ginger

2 teaspoon palm sugar

3 small_piece fresh green chillies, sliced

3 small_piece fresh red chillies, sliced

1/4 cup fresh basil leaves

Method

1.To make curry paste, blend or process all ingredients with enough oil to form a paste consistency.

2.Cut pork into 2cm slices, then cut slices in half. Combine coconut cream and curry paste in pan, cook for 1 minute or until fragrant. Add pork, cook 5 minutes.

3.Stir in coconut milk, eggplant, sauce, ginger, sugar and chilli. Bring to the boil, simmer, covered, until pork is tender. Stir in basil.

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Ingredients

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