Pork/Chicken Green Curry


A Thai favourite!

Ingredients

(Serves 2-3)

500gm/1lb pork shoulder or chicken breast (cut into 1 inch pieces)

200gm/7oz Thai eggplant (halved) or any sort of eggplant (cut into 1 inch pieces)

1 tblsp cooking oil

1.5 cup coconut milk

1 cup water

1/2 jar Mekhala Organic Green Curry Paste

Soy or fish sauce (optional)

Thai basil/ kaffir leaves (optional)

​Method

1. Heat oil in a heavy based pot. Add pork shoulder and brown quickly.

2. Add Mekhala Organic Green Curry Paste and coconut milk and water. Bring to a boil, lower heat and simmer for 20 minutes or until pork is soft. If too dry, add more water.

3. Add eggplants and simmer another 2-3 minutes till eggplant is soft.

4. Season with fish or soy sauce to taste.

5. Top with kaffir or basil leaves and serve immediately.

*For chicken version, use 1/2 cup water, add eggplants with the chicken, and simmer for only 5-7 minutes or until chicken is cooked.

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