THAI PORK AND EGGPLANT CURRY

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A wonderful way to warm oneself during those miserably cold winter nights was a spicy bowl of Thai Red Curry with Pork and Eggplant ladled over nutty brown rice.
One of my fondest memories is eating my way through Thailand, and though the cooks that fed me ground their delectable curries with fresh spices and herbs, I thank God for those sweet little tins of ready-made curry pastes, especially on week nights. Stir them into a little soy sauce and ground chilies, along with the protein of your choice and the foundation of your stew is ready.
Simmer for an hour or two, add your vegetables, and  continue cooking until they are cooked through. If using left-over roost meats it make preparing the meal even simpler. and much faster.
Finish with s small amount of coconut milk and cilantro and you are ready to enjoy.
My Pork and Eggplant Curry has the creaminess and heat to shake the frost, make your taste buds rejoice, and gently warm your body and soul.

This curry is adapted from Andy Rickers Beef Curry from his amazing restaurant,  Pok Pok. I have used it for Pork and Chicken as well


RECIPE

2 Tablespoons red curry paste
2 lbs. pork, cut into 1 inch pieces
2 Tablespoons soy sauce
1 Tablespoons ground dried chilies
8 Cups water
1 Cup shallots, minced
2 Asian eggplant, cubed
1/4 Cup cilantro, chopped
1/2 Cup coconut milk

In a saucepan, combine curry paste, pork, soy sauce and chilies, and cook over low heat for 5 minutes.
Add the water and bring to a boil. Lower heat and simmer for 2 hours. Check to see if the liquid is adequate and add more if needed.
Add the shallots and eggplant and simmer for 15 minutes.
Add the cilantro and coconut milk, heat through and serve.

Curried Beef Stew / Peden + Munk


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