Spicy Thai Coconut Pork Curry with Aubergines
Delight your taste buds with this flavorful Spicy Thai Coconut Pork Curry. Tender, thinly sliced pork is enveloped in a rich and creamy coconut sauce, infused with aromatic Thai red curry paste and enhanced by the subtle sweetness of brown sugar. The addition of cubed aubergines not only adds a lovely texture but also absorbs the delightful flavors of the sauce. This dish is quick and easy to prepare, taking just 30 minutes from start to finish, making it a perfect weeknight meal that is sure to impress family and friends alike. Serve it over fluffy jasmine rice or your choice of noodles for an unforgettable culinary experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
pork fillet
1 lb (thinly sliced)
aubergine
1 medium (cubed)
coconut cream
1/4 cup
Thai red curry paste
2 tablespoons
fish sauce
3 tablespoons
soft brown sugar
1 1/2 tablespoons
coconut milk
1 3/4 cups
lemongrass
2 teaspoons (pulp or 1 teaspoon grated lemon zest)
fresh red chilies
2 (sliced lengthways)
Instructions
1
Heat the coconut cream in a wok over medium heat. Stir continuously for about 4 minutes until it is melted and warmed through, ensuring it doesn’t brown.
2
Add the Thai red curry paste, brown sugar, and fish sauce to the wok. Stir well to combine and cook for an additional 3 minutes, allowing the flavors to meld.
3
Introduce the thinly sliced pork into the wok. Stir-fry for about 6 minutes until the pork is cooked through and has absorbed the sauce.
4
Pour in the coconut milk, stirring to incorporate. Bring the mixture to a gentle simmer and allow it to cook for 5 minutes.
5
Add the cubed aubergine and lemongrass to the mixture. Continue to cook for another 5 minutes, or until the aubergine is tender.
6
Serve the curry hot over steamed rice or noodles. Garnish with the sliced fresh red chilies for an extra kick.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Thai Coconut Pork Curry with Aubergines?
It is a rich and creamy Thai-inspired dish featuring thinly sliced pork and cubed aubergines in a sauce made from coconut milk and red curry paste.
How long does it take to cook this recipe?
The entire recipe takes approximately 30 minutes from start to finish.
What cut of pork is recommended?
The recipe calls for 1 lb of pork fillet, which should be thinly sliced.
How should the aubergine be prepared?
You should use one medium aubergine and cut it into cubes.
What is the first step in the cooking process?
The first step is to heat 1/4 cup of coconut cream in a wok over medium heat for about 4 minutes until melted.
How do I prevent the coconut cream from browning?
Stir the coconut cream continuously while heating to ensure it warms through without browning.
When do I add the Thai red curry paste?
Add the red curry paste after heating the coconut cream, along with the brown sugar and fish sauce.
How much Thai red curry paste is needed?
The recipe requires 2 tablespoons of Thai red curry paste.
What kind of sugar is used in this curry?
The recipe uses 1 1/2 tablespoons of soft brown sugar to add a subtle sweetness.
How much fish sauce should I add?
You should add 3 tablespoons of fish sauce to the mixture.
How long do I cook the curry paste and seasonings?
Stir and cook the paste, sugar, and fish sauce for about 3 minutes to allow the flavors to meld.
How long does the pork take to cook?
The thinly sliced pork should be stir-fried for about 6 minutes until it is cooked through.
How much coconut milk is added to the sauce?
The recipe calls for 1 3/4 cups of coconut milk.
What do I do after adding the coconut milk?
Bring the mixture to a gentle simmer and let it cook for 5 minutes.
Is there a substitute for lemongrass pulp?
Yes, you can use 1 teaspoon of grated lemon zest if you do not have 2 teaspoons of lemongrass pulp.
When should the aubergine and lemongrass be added?
Add the cubed aubergine and lemongrass after the coconut milk has simmered for 5 minutes.
How long does the aubergine need to cook?
Cook the aubergine in the sauce for about 5 minutes or until it becomes tender.
What is the best way to serve this curry?
Serve the curry hot over fluffy jasmine rice or your choice of noodles.
How are the fresh red chilies prepared for garnish?
The 2 fresh red chilies should be sliced lengthways to be used as a garnish.
Does this dish have a spicy flavor?
Yes, it is a spicy dish due to the Thai red curry paste and the fresh red chili garnish.
Can I use a different vegetable besides aubergine?
While the recipe specifies aubergine, the sauce would pair well with other vegetables that absorb flavors, though cooking times may vary.
What is the purpose of the coconut cream?
The coconut cream provides a rich, thick base to bloom the curry paste before adding the bulk of the liquid.
How many ingredients are in this recipe?
There are 9 main ingredients in this recipe.
Is this recipe considered easy to make?
Yes, it is described as a quick and easy 30-minute meal suitable for weeknights.
What texture does the aubergine add?
The aubergine adds a lovely soft texture and is excellent at absorbing the flavors of the coconut sauce.
What heat setting should I use for the wok?
The recipe recommends using medium heat.
Can this dish be made in 30 minutes?
Yes, it is specifically categorized as a 30-minute meal.
Should the sauce be boiled or simmered?
The sauce should be brought to a gentle simmer rather than a rolling boil.
How many chilies are used?
The recipe uses 2 fresh red chilies.
What are the main flavor profiles of this dish?
The dish features a balance of spicy, savory, creamy, and subtly sweet flavors.