1 can coconut milk
(13.5 ounces; don't shake can)
1/3 cup green curry paste
1 pound boneless country-style pork ribs (cut into bite-sized pieces)
4 cups water
2 tablespoons palm sugar
5 kaffir lime leaves (remove stem)
3 tablespoons fish sauce
2 teaspoons sea salt
10 Thai eggplants (cut in half)
1/2 pound sugar snap peas or pea pods (remove strings)
1/2 cup Thai basil (bai horapha)
1. In a soup pot over medium-high heat, spoon out the thickest part of the coconut milk
from the can (about 1/2 cup) and bring to a boil for 2 minutes. Add the green curry paste
and stir-fry for 1 minute. Add the pork and stir-fry for 2 minutes.
2. Raise the heat to high and add the rest of the coconut milk, water, palm sugar, lime
leaves, and salt. Let boil for 8 minutes, stirring occasionally. Reduce heat to medium and
cook until the pork is tender, about 10-15 minutes.
3. Add Thai eggplant and cook for 4 minutes, stirring occasionally to prevent burning. Add
sugar snap peas (or pea pods) and stir gently for 2 minutes. Turn off the heat and stir in
the Thai basil. Serve hot with jasmine rice.
Yield: 4 servings
This recipe taken from "Crying Tiger: Thai Recipes from the
Heart" by Supatra Johnson. Published by Jasmine Market. (All Rights Reserved)
Copyright 2004 |
