Thai pork curry Recipe
- 200g/7Âźoz lean pork steak (pork steak is good for this)
- olive oil for frying
- 1 aubergine
- 75g/2½oz reduced fat coconut milk
- handful fresh basil leaves
- 2 tbsp fish sauce
- 2 tbsp sugar
- 2-3 tbsp Thai curry paste
- 5 fresh or dried kaffir lime leaves
- 150ml/5fl oz dry white wine
- jasmine rice, enough for 2
- 1 lemon grass stalk, bashed to release the flavours
- 1 garlic clove, halved
- 1 chilli, halved
- piece of ginger
- dried or fresh lime leaves
- Remove any visible fat from the pork and cut into cubes
- In a large non-stick pan or wok heat a drizzle of olive oil and brown the pork. Keep it moving to stop it burning.
- Dice the aubergine and season with salt. Add it to the pan with the pork and cook for a minute or two.
- Add the coconut milk. Stir until the pork and aubergine are coated then add the wine.
- Now add the curry paste and stir in well. Add the fish sauce, sugar and lime leaves and cook for 8-10 minutes.
- Add the shredded basil leaves before serving.
- Cook the rice in boiling water according to packet instructions along with the lemon grass, garlic, chilli, ginger and lime leaves.
- Drain well and discard the herbs and spices. Serve alongside the pork.
