Pork Curry with Eggplant
Pork is a favourite meat across much of India and Southeast Asia, but is used in relatively few curries. It is often teamed with other rich flavours, such as coconut. Don’t rush this dish, as the slow, gentle cooking ensures the meat is very tender.
SERVES 4
CURRY PASTE
4 long red chillies, split lengthways, seeded
1 thick slice galangal, chopped
1 spring onion (scallion), chopped
2 garlic cloves, chopped
2 coriander (cilantro) roots, chopped
1 lemongrass stem, white part only, thinly sliced
1 teaspoon ground white pepper
½ teaspoon shrimp paste
1 teaspoon fish sauce
2 tablespoons crunchy peanut butter
600 g (1 lb 5 oz) pork shoulder
1 thick slice ginger
2 tablespoons shaved palm sugar (jaggery)
80 ml (2½ fl oz/1/3 cup) fish sauce
400 ml (14 fl oz) coconut cream (do not shake the tin)
250 g (9 oz) eggplant (aubergine) cut into 2 cm (¾ in) cubes
225 g (8 oz) tinned bamboo shoots or 140 g (5 oz) drained, sliced
1 large handful Thai basil, chopped
Put the split chillies in a shallow bowl and pour over enough hot water to just cover and rest for
15 minutes, or until softened. Drain, reserving 1 tablespoon of the soaking liquid.
Put the chillies and reserved soaking liquid with the remaining curry paste ingredients, except the peanut butter, in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Stir in the peanut butter.
Cut the pork into 1 cm (½ in) thick slices. Put in a saucepan and cover with water. Add the ginger slice, 1 tablespoon of the palm sugar and 1 tablespoon of the fish sauce. Bring to the boil over high heat then reduce to a simmer and cook for 20–25 minutes, or until the meat is tender.
Remove from the heat and allow the meat to cool in the liquid stock. Then strain, reserving 250 ml (9 fl oz/1 cup) of the cooking liquid.
Put the thick coconut cream from the top of the tin in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5–10 minutes, or until the mixture ‘splits’ (the oil starts to separate). Add the curry paste and remaining palm sugar and fish sauce, and bring to the boil. Reduce to a simmer and cook for about 3 minutes, or until fragrant.
Add the pork, eggplant, sliced bamboo, the reserved pork cooking liquid and the remaining coconut cream. Increase heat and bring to the boil again before reducing to a simmer and cooking for a further 20–25 minutes, or until the eggplant is tender and sauce has thickened slightly. Top with the basil leaves.
