Red curry with pork, thai aubergine and fresh peppercorns
Gently fry 2 T red currypaste in some oil.
Add 3 T fishsauce and 1,5 palmsugar
Let it simmer for a minute or two.
Add 350g porkloin, sliced in bitesize slices.
Simmer for about 5 minutes.
Add 1 tin of coconutmilk (400ml), bring to the boil, simmer for 5 minutes. (or less)
Add 500g thai aubergine, sliced in bitesize pieces.
Add 75g fresh green peppercorns
Add 7 limeleaves.
Let it simmer for about 5-10 minutes until the aubergine is soft.
Add salt & pepper. Garnish with red chili.
Serve with white rice.
From: De Keuken van Thailand (A little taste of Thailand)
Klik om meer te lezen over: verse groene pepers of Thaise rode curry. (met een recept voor de rode currypasta en de curry)