Pork curry with green pepper

Ingredients for 4 servings:

• 1 can coconut milk (400 ml)
• 1 tbsp red curry paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar, alternatively brown sugar
• 500 g lean pork, cut into thin strips
• 1 eggplant(s), diced
• 60 g peppercorns, green
• 7 kaffir lime leaves
• 2 red chili peppers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Kaeng Muu Phrik Thai Orn

Open the can of coconut milk and use a spoon to skim off the top, firmer layer (about a quarter of the can’s contents). Heat in a wok and simmer for about five minutes, stirring regularly. A thin layer of oil will then form on the surface. Now stir in the curry paste and bring to a boil briefly until you can smell the curry. The amount of curry paste can be adjusted depending on how spicy you want it. Add the fish sauce and sugar to the wok and cook briefly until the sugar has dissolved and given its darker color to the sauce. Add the pork and fry for a few minutes, stirring frequently. Add the rest of the coconut milk and simmer for another five minutes. Then add the peppercorns and the eggplant cubes and cook for another five minutes. Halve the kaffir lime leaves, remove the middle rib, and add the leaf halves to the curry. Season to taste. Depending on how spicy you like it, you can halve red chili peppers, remove the seeds, cut them into thin slices and sprinkle them over the dish after serving.