Thai Pork Curry with Eggplant and Thai Basil Recipe
This aromatic curry with pork, eggplant and Thai basil is hearty and full of umami flavour. In Thailand, similar dishes are often served in small bowls alongside rice, much like we serve stew. Thanks to coconut milk and herbs, even an ordinary day at home can smell like a holiday in Asia.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️🌶️
Hot
Spicy
Salty
Umami
Creamy
Warming
Filling
Herby
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- pork shoulder or neck - 400 g
- eggplant - 1 piece
- coconut milk kokosowe z puszki - 400 ml
- red curry paste - 2 tablespoons
- fish sauce rybny - 2 tablespoons
- palm sugar or brown sugar - 1 tablespoon
- kaffir lime leaves - 3 piece
- Thai basil or regular basil - 1 handful
- oil roślinny - 1 tablespoon
- water - 150 ml
- chili pepper - 1 piece
- rice jaśminowy ugotowany -
- salt -
Main Ingredient:
pork
Preparation
- Cut the eggplant into large cubes. If it is very bitter, lightly salt it, leave for 15 minutes, then rinse and pat dry with paper towels.
- In a wide pot or deep pan, heat the oil over medium heat. Add the red curry paste and fry for 1–2 minutes, stirring, until very fragrant.
- Pour in about one-third of the coconut milk. Stir for 2–3 minutes over medium heat until the sauce thickens slightly and the coconut oil begins to separate a little.
- Add the pork slices. Cook for 5–7 minutes over medium heat, stirring, until the meat turns white on all sides.
- Add the remaining coconut milk, water, sugar and fish sauce. Add the kaffir lime leaves (or strips of lime zest). Bring to a gentle simmer.
- Add the eggplant cubes. Simmer over low heat for 15–18 minutes, uncovered, until the eggplant is very soft and the sauce has thickened slightly. Stir from time to time.
- Taste the sauce and, if needed, season with more fish sauce (for saltiness) or sugar (to balance the heat). If the curry is too thick, add a little water.
- Finally, add the Thai basil leaves and, if using, the chili slices. Cook for another 1–2 minutes, until the leaves soften but remain green.
- Serve the hot curry in bowls alongside cooked jasmine rice or directly over the rice.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Updated:
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