This Thai’s beloved curry is the spiciest amongst all the Thai coconut-milk-based curries, as the paste is made from fresh Thai chili (versus dried chili in other curry paste; hence, the green color).

It’s not all about heat but the balance of all flavors. This curry is herbaceous, creamy, and fragrance.

Let’s get cooking!

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Ingredients:
– 1/2 cup of Green curry paste (see link to shop below)
– 13.5 oz of Coconut milk (1 can)
– 2 lb of Pork shoulder, thickly sliced
– appx. 10 Thai eggplants
– 1 large stem of Bamboo shoot (1 cup)
– 1/4 cup of Kafir lime leaves, center stem removed
– 1 1/2 tbsp of Palm sugar, chopped
– 2 tbsp of Fish sauce
– 2 cups of Water or stock
– Thai basil & red chili for garnish

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Shop the ingredients:
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Preparation:
– Slice pork shoulders into thick slices and marinade with 2 tbsp of green curry paste for deeper flavor. Let sit while preparing for other ingredients.
– Chop bamboo shoots into batons. Cut eggplants by removing the green top/ stem and cutting them into 4 segments. Then, soak the eggplants into water with lime juice to prevent them from browning. Remove center stem off the kafir lime leaves.

– To make the curry, heat coconut cream (top of coconut milk in the can) on medium heat. When the coconut cream starts to simmer, add green curry paste and stir consistently. This will prevent the curry paste from burning.
– When the curry paste becomes thick, glossy, and fragrance, add marinaded pork slices. Stir until partly cooked. Then add the remaining coconut milk, water, and stir to combine.
– When the curry comes to a boil, add chopped bamboo shoots. Let simmer on medium low heat for about 15 minutes.
– Add in eggplants, stir, and let simmer again for 10 more minutes or until the eggplants become soft. However, do not let it boil too long to become mushy.
– Turn off the heat. Garnish with red chili and Thai basil. You can also sprinkle Thai basil directly into the curry at the end for more basil fragrance.
– Serve with Jasmine rice or rice noodles (ka-nom-jean)

Birdie 9/23/23