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Categories:
vegetable oil thai green curry coconut milk vegetable stock caster sugar shallots lengths bamboo shoots pork salt fish sauce lime juice coriander leaves mint leaf
Viewed: 45 - Published at: 3 years agoIngredients
- 1 tablespoon vegetable oil
- 2 tablespoons thai green curry paste
- 400 ml coconut milk
- 400 ml vegetable stock
- 1 tablespoon caster sugar
- 2 shallots, slice
- 2 lemongrass, stems cut into 3cm lengths (white part only)
- 500 g eggplants
- 225 g sliced bamboo shoots, rinsed & drained
- 400 g pork fillets, halved lengthways, thinly sliced into strips
- 1/2 teaspoon salt
- 1 tablespoon fish sauce (or to taste)
- 1 tablespoon lime juice, plus wedges to serve (or to taste)
- 1/4 cup coriander leaves
- 1/4 cup mint leaf
Method
- Heat the oil in a large deep frypan and fry the curry paste over medium-low heat for a few minutes, stirring until fragrant.
- Add the coconut milk, vegetable stock, sugar, eschalots, lemongrass and salt and simmer over low heat for 5 minutes.
- Thickly slice the eggplant and cut each slice into quarters.
- Add to the curry with the bamboo shoots, and simmer over low heat for 20 minutes or until tender.
- Add the pork and simmer gently, stirring occasionally, for 5-8 minutes or until pork is cooked.
- Stir in the fish sauce and lime juice, adjusting to taste.
- Serve the curry with steamed rice and lime wedges, scattered with the coriander and mint leaves.
