- 2 cups or 1 14-oz can coconut milk
- 2-3 Tbsp green curry paste
- 1 lb (450 grams) pork, cut into bite-size strips about 2 x 1 x 1/4 inches (50 mm x 25 mm x 12 mm)
- 1/2 lb (225 grams) small, round Thai eggplants (ma-keua bprawh), cut in halves or quarters, or substitute with 2 long Asian eggplants, cut in bite-size chunks
- 1/2 cup small pea eggplants, or substitute with shelled fresh peas
- 2 kaffir lime leaves
- Fish sauce to taste
- 2 tsp palm sugar, or to taste
- 1/2 to 1 cup fresh Thai sweet basil leaves and flowers
- Slivered chilies, to desired hotness
Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and oil begins to separate from the cream.
Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk.
Bring to a boil and add the pork. Return to a boil, reduce heat and simmer 5-10 minutes uncovered before adding the Thai eggplants and pea eggplants. Simmer a few minutes more and stir in the peas (if using instead of pea eggplants) and kaffir lime leaves.
Season to taste with fish sauce (may not be needed if the curry paste is already salted).
Add palm sugar to balance and enhance the spice and herb flavors to your liking.
Continue to simmer until eggplants and peas are tender.
Stir in the basil and chilies (as desired for added hotness) and cook another minute. Serve hot over plain steamed rice.