When you think about Thai food probably one of the first things that comes to your mind is curry. There are many different kinds, my favorite being ones with coconut milk. Its best if you are able to use freshly grated coconut to make it, but if not boxed coconut box works just fine! If you use boxed milk the brand “aroy-d” is used most in Thailand. Using the milk straight from the box is like sqeezing the first round of milk from the grated coconut; it is strong and concentrated. To make a thinner consistancy like the second round of sqeezed coconut milk mix 1/2 cup of the boxed milk and 1/2 cup of water. For this recipe you will put both of those together.
vegetable oil น้ำมันพืช
Red curry paste เครื่องแกงเผ็ด
Coconut milk กะทิ
Egg plant มะเขือ
Coconut Sugar นำ้ตาลปี๊บ
Fish Sauce นำ้ปลา
Kaffir lime leaves ใบมะกรูด
- Cut the eggplant up into quarter size chunks. Place in a bowl of salt water to prevent them from turning brown.
- Prepare the coconut milk by adding about 1/2 cup of water to the grated coconut. Squeeze a handful of cocnut so the milk comes out. Set the coconut in another bowl so the milk is separate. Do this to all of the coconut and strain the milk. Repeat a second time (adding more water after sqeezing out all the milk the first time around.) Usually these two batches of coconut milk are separated but for this recipe you can put them both together in one bowl.
- Put a small amount of vegetable oil into a wok and add about 4 tbsp. of red curry paste (you can buy it, or if you want to be really authentic make it yourself with the recipe here!)
- Fry the pork in the curry paste.
- Add the coconut milk, egg plant, and sugar and fish sauce to taste. Let simmer until oil appears on the surface. Do not stir.
- Before turning the heat off add the basil and kaffir lime leaves.