Thai Green Curry with Pork and Thai Aubergines
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Ingredients
- 500 g pork shoulder, diced
- 4 tbsp thai green curry paste
- 400 ml coconut milk
- 150 g thai pea aubergines or regular aubergine, diced
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 20 g fresh thai basil leaves
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 27.9 g
- Carbohydrate
- 10.2 g
- of which sugars
- 7.8 g
- Fat
- 38.1 g
- of which saturates
- 23.8 g
- Fibre
- 2.8 g
- Salt
- 2.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little of the coconut milk in a wok or large pan and fry the thai green curry paste for 2 minutes until fragrant.
- 2
Add the pork shoulder and cook over a medium-high heat for 5 minutes, stirring, until it starts to colour.
- 3
Pour in the rest of the coconut milk, bring to a gentle simmer and cook for 20 minutes, stirring now and then, until the pork is tender.
- 4
Stir in the aubergines and kaffir lime leaves and simmer for 8 minutes until the aubergines are just soft.
- 5
Season with the fish sauce and palm sugar, and simmer for 2 more minutes.
- 6
Take off the heat, tear in the thai basil leaves and scatter with sliced red chillies before serving with rice.
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