Thai Green Curry with Pork and Eggplant

By Muzungu

Ingredients

• 1 (13.5- to 14-oz.) can coconut milk
• 1/4 cup green curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• 1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
• 1 cup bite-size Japanese or Chinese eggplant pieces
• 1 cup sliced onions (1/2-inch-thick slices)
• 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
• 1 cup sliced cabbage (1-inch-wide bite-size strips)
• 1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
• Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

Details

Servings 4

Preparation

Step 1

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the pork, eggplant, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles.