泰式红咖喱猪肉 Thai Red Curry Pork

┃红咖哩材料┃
食油6汤匙、自制泰式红咖哩酱4汤匙、猪肉500克（切厚片）、椰浆头1杯、次椰浆3杯
┃蔬菜┃
泰国小绿茄6-8粒（剖半后浸泡盐水待用）、樱桃番茄6-8
粒、红辣椒1条（滚刀切）、九层塔叶2杯
┃调味料┃
鱼露1汤匙、黄糖1汤匙、胡椒粉适量
┃装饰┃
薄荷叶
┃做法┃
1. 起锅热油，把泰式红咖哩酱放入炒5分钟，然后倒入椰浆头，炒至出油。（图1-2）
2. 加入猪肉，大火炒至猪肉变色，注入次椰浆，焖煮至肉软。（图3-4）
3. 加入茄子、番茄及辣椒，焖煮至软后加入调味料，试味。最后拌入九层塔叶，熄火。（图5-7）
4. 以薄荷叶装饰即可上桌。（图8）

┃INGREDIENT┃
6 tbsp oil, 4 tbsp homemade Thai red curry paste, 500g pork
(sliced thickly), 1 cup thick coconut milk, 3 cups thin coconut milk
┃VEGETABLE┃
6 – 8 Thai baby green eggplant (sliced into halves lengthwise,
soaked in salt water till ready to use), 6 – 8 red cherry
tomatoes, 1 red chili (sliced diagonally), 2 cups fresh basil leaves
┃SEASONING┃
1 tbsp fish sauce, 1 tbsp palm sugar, dash of white pepper
┃GARNISHING┃
Mint leaves
┃METHOD┃
1. Heat oil over medium heat. Add Thai red curry pasteand fry for 5 minutes. Add thick coconut milk and cook
till oil separates.(pic 1-2)
2. Add pork and cook on high heat till pork just changes colour. Pour in thi ut milk and simmer till pork is tender.(pic 3-4)
3. Add eggplant, tomatoes and chilies, simmer till all vegetables are just tender. Add seasonings and adjust
to taste. Stir in basil before remove from heat. (pic (pic 5-7)
4. Garnish and serve hot with white rice. (pic 8)