Serving
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Green Curry with Pork
Thailand
  -   Gaeng Kiow Moo
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
1 hr  
Part
This is a classic Thai curry. Though most often made with chicken, pork, beef, fish and shrimp are also popular. Because methods differ somewhat, we have prepared separate versions for Chicken and Beef and Shrimp and Fish.



12
6
3
2
1/3
1-1/2
2
14 oz
1
1/4
oz
oz


c
T
T
can
T
t
Pork, Lean (1)
Eggplant, Thai (2)
Kaffir Lime leaves (3)
Chili red (3)
Thai Basil leaves
Oil
Green Curry Paste
Coconut Milk
Fish Sauce
Salt
Prep   -   (20 min)
  1. Slice Pork about 1/8 inch with the grain, and cut into strips about 1-1/2 by 3/4 inches, or whatever works with your pork. Unfortunately pigs are not rectangular.
  2. Cut EGGPLANTS lengthwise into 6 wedges (if Thai eggplants - see Note-2 for options). Keep eggplants in cold water acidulated with some Citric Acid or Lemon Juice until needed.
  3. Roll up LIME LEAVES tightly and slice into fine threads. Chop the threads into smaller lengths.
  4. Slice CHILIS into thin strips.
  5. Remove BASIL LEAVES from stems and start soaking in cold water (this is so they stay green longer in the curry).
Run   -   (40 min)
  1. In a wok or spacious sauté pan heat Oil over moderate heat and stir in Curry Paste until it is well distributed and aromatic, but no browining.
  2. Stir in the Pork and stir fry a few minutes until all raw color is gone and it is well coated with the curry paste.
  3. Stir in Coconut Milk, Lime Leaf, Fish Sauce and Salt. Bring to a boil, then cover and simmer until Pork is tender, about 20 minutes.
  4. Stir in Eggplant and continue to simmer until just tender but not mushy, about 13 minutes for Thai eggplants, a bit less for others. See also Note-6
  5. When ready to serve, stir in Red Chili for just a minute, then stir in Basil Leaves. Serve immediately with plenty of steamed Jasmine rice or with Asian noodles nested in a bowl
NOTES:
  1. Pork:   Weight is for boneless with all excess fat removed. Most cuts can be used, but I usually use leg as it is inexpensive and high in flavor. Loin is more tender but has the least flavor.
  2. Thai Eggplant:   These are green and white and golf ball size. They cook significantly differently from other eggplants and are well worth searching out. If you don't have them use Indian eggplants which are purple and egg size, so cut them into more pieces and cook just a bit less. Lacking even those use Japanese or Italian eggplants split in half lengthwise and cut crosswise about 3/4 inch thick. Cook those even less. For details see our Eggplant Page.
  3. Kaffir Lime leaves:   These come as pairs on a single stem, so this recipe calls for three half pairs. If you don't have these use some grated lime zest (green only). For details see our Kaffir Lime page.
  4. Chili:   I usually use red Fresnos (moderately hot). You could use fresh red Thai chilis (much smaller but much hotter) or Holland Red (moderately hot) - your choice. For details see our Chili Page.
  5. Green Curry Paste   This is one of the essentials of Thai cooking - and the hottest of the Thai curry pastes. It is available commercially (with a lot of variation between brands), but the amount in this recope is scaled for our Green Curry Paste, which is fairly hot.
  6. Pea Eggplants   Thai cooks often toss in a handful of Thai Pea Eggplants along with the green eggplants. Unfortunately these are nearly impossible to get even in Los Angeles.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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