Thai Red Curry With Pork And Eggplant Recipe

Cooking Directions

• STEP 1.In a large pan, heat oil over medium heat and add the red curry paste. Cook for a minute until fragrant.
• STEP 2.Add the pork and cook until browned on all sides.
• STEP 3.Stir in the coconut milk, fish sauce, sugar, and lime juice. Bring to a simmer and cook for 10 minutes.
• STEP 4.Add the eggplant and simmer for another 5 minutes until the pork is cooked through and the eggplant is tender.
• STEP 5.Serve the curry over steamed rice and garnish with fresh cilantro leaves.

Cooking Tips

• For a spicier curry, add more red curry paste.
• You can substitute pork with chicken or tofu if desired.
• If you prefer a thicker curry, simmer for a few more minutes to reduce the liquid.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan over low heat, stirring occasionally.
• Serve the curry with steamed rice or noodles for a complete meal.