Thai Green Curry Recipe lindasYummies

• 1 lb. lean pork slice into 2 inch bite-size strips
• 2 cans Chaokoh Coconut Milk (each 13.5 fl. oz.)
• 4 Tbsp. Homemade green curry paste see link above (or substitute with can Thai green curry)
• 4 Tbsp. Homemade green curry paste see link above (or substitute with can Thai green curry)
• 4 Thai eggplants quartered
• 1/2 cup peas
• 3 kaffir lime leaves tear in half
• 1/4 cup Thai basil leaves
• 1 1/2 Tbsp. fish sauce
• 1 1/2 Tbsp. palm sugar (or substitute with brown or white sugar)
• 1 kaffir lime use both zest and juice (or substitute with regular lime)
• 1 tsp. vegetable oil
• 1 Tbsp. cilantro roughly chopped (garnish)
• 1 Tbsp. red and yellow bell peppers julienne (garnish)

1. Green curry paste, oil In a large pot on medium high heat, heat oil and cook green curry paste for 2 minutes.
2. Add thick coconut cream (leave can in refrigerator for 30 minutes for coconut cream to separate from coconut milk coconut cream will rise to top of can) and cook for 5 minutes.
3. Reduce heat to medium low and cook until thick and oil separates from cream.
4. Pour remaining coconut milk and bring to a boil.
5. Fish sauce, palm sugar, kaffir lime, pork Add fish sauce, palm sugar, zest/juice of kaffir lime and raw pork.
6. Reduce heat to medium and cook for 5 minutes.
7. Thai eggplants, peas and kaffir lime leaves Add eggplants, peas and kaffir lime leaves.
8. Cook for another 5 minutes or until eggplants are tender.
9. If curry is too thick, add a few tablespoons of water.
10. Final step Stir in basil and cook for 1 minute.
11. Before serving with rice, garnish with cilantro and bell peppers.

lean pork, chaokoh coconut milk, eggplants, peas, lime, basil, fish sauce, palm sugar, vegetable oil, cilantro, red and

Taken from www.chowhound.com/recipes/thai-green-curry-28360 (may not work)