Thai Green Curried Pork
- 1- 1/2 pound Pork Loin Chops, Boneless, In 1/4"-thick Slices
- 2- 1/2 Tablespoons Thai Green Curry Paste, Divided
- 2 Tablespoons Vegetable Oil, Divided
- 1/2 Small Yellow Onion, Sliced, Thinly
- 1 Small Eggplant, Sliced Into Thin Rounds And Then Into Matchsticks
- 1 can (about 14 Oz. Size) Unsweetened Coconut Milk, (I Use Lite)
- 1 Lime, Juiced
- 2 teaspoons Fish Sauce
- 2 teaspoons Sugar
- 1 can (8 Oz. Size) Bamboo Shoots, Drained
- 1/2 cups Green Peas, Frozen
- 2 cups Cooked White Rice For Serving
- 1/2 cups Basil, Sliced, For Garnish Or Thai Basil
Directions1. Put the pork slices in a bowl and toss them with 1/2 tablespoon curry paste.
Set aside until ready to cook.
2. Heat a wok or large, deep skillet over high heat until very hot.
Add 1 tablespoon of oil and the pork, stir-frying until just cooked through (about 6 minutes).
Remove pork to a large bowl and set aside.
3. Heat the remaining tablespoon of oil in the wok and add the onion and eggplant, stir-frying until the eggplant is soft and the onion is crisp-tender, about 5 minutes.
Add to the bowl with the pork.
4. Reduce heat under the wok to medium-high, and pour in the coconut milk.
Add the lime juice, fish sauce, sugar, and remaining 2 tablespoons of curry paste.
Stir well and bring to a boil; let reduce and thicken slightly.
Taste to see if you want more sugar or fish sauce.
5. Add the pork and vegetables to the sauce in the wok, along with the bamboo shoots and peas.
Stir everything together for another 2 to 4 minutes, until hot and well-coated.
6. Serve over rice with basil strewn across the top.