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Thai-Style Yellow Pork Curry




Source of Recipe


the web


List of Ingredients




2 tbsp vegetable oil
2 salad onions, thinly sliced
1 garlic clove, thinly sliced
500g/1lb 2oz pork fillet, cubed
1 aubergine, cubed
400ml can coconut milk
3 kaffir lime leaves, shredded
2 tbsp yellow or green Thai curry paste
140g/5oz shiitake mushrooms, sliced
220g can sliced water chestnuts, drained
2 tbsp light soy sauce
1 tsp Thai fish sauce
handful fresh basil leaves
plain rice and lime wedges to serve

Recipe



1. Heat the oil in a large pan and cook the salad onions and garlic for
2 minutes. Add the pork and aubergine and stir-fry for 3-4 minutes until
the pork turns creamy white.
2. Stir in the coconut milk, lime leaves and curry paste and simmer for
10 minutes.
3. Add the shiitake mushrooms and water chestnuts and cook for a further
5 minutes. Stir in the soy sauce, fish sauce and fresh basil leaves.
Serve with plain rice and lime wedges for squeezing over