Thai Green Curry with Pork and Eggplant (Gaeng Kiaw Wan Moo)

3 level tbsp green curry paste
2 tbsp water
1 lb pork riblets (rib tips) or 3/4 lb. pork roast (with some fat), cut into 1 x 1/4 ” pieces, or chicken
1 (16oz) can coconut milk
3/4 cup diced eggplant
1/4 cup chopped cilantro

Mash green curry paste and water in a small bowl with the back of a small spoon to dilute. Cut up pork or chicken into bite sized pieces. For riblets, cut between the bones into separate pieces, about 1/2-inch by 1-inch. If riblets are not available, substitute boneless pork roast: cut into 1-inch by 1/4-inch pieces. Rinse the meat in cold water and drain.

Place the cut up pork and diluted curry paste in a small saucepan. Pour over 3/4 of a 16 oz. can of coconut milk (shake the can before opening). Add 2 tbsp fish sauce.

Bring to a rolling boil over high heat. Cook over high heat approximately 5 minutes, until the meat is cooked through. Add sliced jalapenos and fish sauce to taste.

Towards the end of cooking add 3/4 cup diced eggplant. Cook until cooked through. Turn off the heat and add 1/4 cup chopped cilantro.

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