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Thai dish recipes: green curry with grilled pork

Serves: 8-10 persons

1 tsp green surry paste with added toasted coriander seeds and cumin

500 g. pork or beef

500 g. coconut milk, separated

500 g. green, pea-sized eggplant

500 g. young eggplant

4 branches sweet basil

6 kaffir lime leaves

Green and red jalapeno chillies

1.

Grill the pork until it sizzles and begins to smell cooked. Leave it to cool and cut it into bite-sized pieces.

2.

Heat some vegetable oil in the pan. When the oil is hot, fry the curry paste until fragrant. Add the pork or beef to stir-fry with the curry paste. Add some fish sauce, salt and palm sugar. Add the thin coconut milk and mix it well. Taste it.

3.

Add the two kinds of eggplant. When the mixture is boiling, add the thick coconut milk, kaffir lime leaves, chillies and sweet basil.

4.

Serve.

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