Green Curry With Pork Slices Recipe by Witita P.
Cooking Instructions 30 minutes 1 Heat a pan over medium heat and add the oil. Once hot, add the green curry paste and stir-fry. 2 When the curry paste becomes fragrant, add a little coconut milk (about 1/4 cup) and stir until the oil separates from the paste. 3 Once the oil separates, add the pork and stir-fry until cooked, then pour in the remaining coconut milk. 4 Add the eggplants, then season with palm sugar and fish sauce. Taste and adjust as needed—add seasonings gradually, as some curry pastes can be salty. If the curry is too thick, add a little water. 5 Once you like the flavor, add the red chili peppers and Thai basil leaves. Turn off the heat and serve. 1 Heat a pan over medium heat and add the oil. Once hot, add the green curry paste and stir-fry. 1 Heat a pan over medium heat and add the oil. Once hot, add the green curry paste and stir-fry. 2 When the curry paste becomes fragrant, add a little coconut milk (about 1/4 cup) and stir until the oil separates from the paste. 2 When the curry paste becomes fragrant, add a little coconut milk (about 1/4 cup) and stir until the oil separates from the paste. 3 Once the oil separates, add the pork and stir-fry until cooked, then pour in the remaining coconut milk. 3 Once the oil separates, add the pork and stir-fry until cooked, then pour in the remaining coconut milk. 4 Add the eggplants, then season with palm sugar and fish sauce. Taste and adjust as needed—add seasonings gradually, as some curry pastes can be salty. If the curry is too thick, add a little water. 4 Add the eggplants, then season with palm sugar and fish sauce. Taste and adjust as needed—add seasonings gradually, as some curry pastes can be salty. If the curry is too thick, add a little water. 5 Once you like the flavor, add the red chili peppers and Thai basil leaves. Turn off the heat and serve. 5 Once you like the flavor, add the red chili peppers and Thai basil leaves. Turn off the heat and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Italian-Seasoned Biscuits and Gravy Coca cola braised chicken wings Mango Sticky Rice Dessert Chicken congee Cardamom Date Cookies Italian-Seasoned Biscuits and Gravy Coca cola braised chicken wings Mango Sticky Rice Dessert Chicken congee Cardamom Date Cookies Cotton rolls Mango Shake No garlic No onion Bhindi Cabbage&fennel vinaigrette topped with spiced broccolini and prosciutto wrapped asparagus Keshar mango juice Jowar semolina dosa Quinoa Waffle Bites Whole Wheat Flour Coffee Cake Snake gourd stew Akki roti with green chutney,curd and mango launji Cotton rolls Mango Shake No garlic No onion Bhindi Cabbage&fennel vinaigrette topped with spiced broccolini and prosciutto wrapped asparagus Keshar mango juice Jowar semolina dosa Quinoa Waffle Bites Whole Wheat Flour Coffee Cake Snake gourd stew Akki roti with green chutney,curd and mango launji