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How to Make Authentic Thai Pork Green Curry with Thai Eggplant

Dive into the vibrant flavors of Thailand with this rich and fragrant green curry. Succulent pork and Thai eggplants simmer in a luscious coconut milk-based sauce, infused with aromatic herbs and spices. This dish offers a perfect balance of heat, sweetness, and umami that will transport your taste buds straight to Southeast Asia.

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Recipe Details

Prep Time

20 minutes

Cook Time

50 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This aromatic Thai Pork Green Curry with Thai Eggplant is a perfect balance of spicy, sweet, and savory flavors, featuring tender pork and unique Thai eggplants in a creamy coconut-based curry sauce.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g pork shoulder, cut into 1-inch cubes
  • 2 cans (400ml each) coconut milk
  • 3 tablespoons green curry paste
  • 300g Thai eggplants, quartered
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar (or brown sugar)
  • 4 kaffir lime leaves, torn
  • 2 Thai bird's eye chilies, sliced (optional)
  • 1 cup Thai basil leaves
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth
  • 1 red bell pepper, sliced
  • Salt to taste

Instructions

  1. Heat vegetable oil in a large pot or wok over medium-high heat.

  2. Add the green curry paste and fry for 1-2 minutes until fragrant.

  3. Pour in 1 can of coconut milk and bring to a simmer, stirring to combine with the curry paste.

  4. Add the pork cubes and cook for 5 minutes, stirring occasionally.

  5. Pour in the remaining coconut milk and chicken broth. Add kaffir lime leaves and bring to a gentle boil.

  6. Reduce heat to low, cover, and simmer for 30 minutes or until the pork is tender.

  7. Add the Thai eggplants and red bell pepper. Simmer uncovered for another 10-15 minutes until the vegetables are tender.

  8. Stir in fish sauce and palm sugar. Taste and adjust seasoning if needed.

  9. Add Thai basil leaves and sliced chilies (if using). Stir and cook for another minute.

  10. Remove from heat and let stand for 5 minutes before serving.

Chef's Notes

  • For a milder curry, reduce the amount of green curry paste or omit the bird's eye chilies.
  • If Thai eggplants are unavailable, substitute with regular eggplant cut into 1-inch cubes.
  • To make this dish vegetarian, replace pork with firm tofu and use vegetable broth instead of chicken broth.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the sauce.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 30g
  • Fat: 50g (mostly from healthy coconut milk)
  • Carbohydrates: 25g
  • Rich in vitamins A and C from the vegetables
  • Good source of iron from the pork

Serving Suggestions

  • Serve over steamed jasmine rice to soak up the flavorful curry sauce.
  • Garnish with extra Thai basil leaves and lime wedges for added freshness.
  • Pair with a crisp, light beer like Singha or a chilled lemongrass-infused iced tea.
  • For a complete Thai meal, serve alongside a green papaya salad (Som Tam) and crispy spring rolls.