Name: Pork curry with eggplant
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Curry paste; 2 teaspoon dried chilli flakes; 1 red onion (170g), chopped; 3 clove garlic, crushed; 2 tablespoon chopped fresh lemon grass; 1 teaspoon galangal powder; 2 teaspoon chopped fresh coriander root; 1 teaspoon grated lime rind; 1/2 teaspoon shrimp paste; 1 dried kaffir lime leaf; 1 teaspoon paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon cumin seeds; 2 teaspoon oil, approximately; 750 gram pork fillet; 1/4 cup (60ml) coconut cream; 2 1/2 cup (625ml) coconut milk; 1 medium_piece eggplant (300g), chopped; 1 tablespoon fish sauce; 1 1/2 teaspoon grated fresh ginger; 2 teaspoon palm sugar; 3 small_piece fresh green chillies, sliced; 3 small_piece fresh red chillies, sliced; 1/4 cup fresh basil leaves

Ingredients

Curry paste

2 teaspoon dried chilli flakes

1 red onion (170g), chopped

3 clove garlic, crushed

2 tablespoon chopped fresh lemon grass

1 teaspoon galangal powder

2 teaspoon chopped fresh coriander root

1 teaspoon grated lime rind

1/2 teaspoon shrimp paste

1 dried kaffir lime leaf

1 teaspoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon cumin seeds

2 teaspoon oil, approximately

750 gram pork fillet

1/4 cup (60ml) coconut cream

2 1/2 cup (625ml) coconut milk

1 medium_piece eggplant (300g), chopped

1 tablespoon fish sauce

1 1/2 teaspoon grated fresh ginger

2 teaspoon palm sugar

3 small_piece fresh green chillies, sliced

3 small_piece fresh red chillies, sliced

1/4 cup fresh basil leaves

Method

1.To make curry paste, blend or process all ingredients with enough oil to form a paste consistency.

2.Cut pork into 2cm slices, then cut slices in half. Combine coconut cream and curry paste in pan, cook for 1 minute or until fragrant. Add pork, cook 5 minutes.

3.Stir in coconut milk, eggplant, sauce, ginger, sugar and chilli. Bring to the boil, simmer, covered, until pork is tender. Stir in basil.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Share this post

Ingredients

Method

Related stories

About your privacy