Yield: 20 tasting portions
Ingredient Amount
Coconut milk, unsweetened 5 cups
Fresh coconut water (may sub plain water) 1 cup
Peanut oil 1 oz.
Green Curry Paste ½ Cup
Pork Cottage Butt cubed 2 lb.
Kaffir lime leaves, bruised 6 ea.
Fish sauce ¼ Cup
Sugar, palm 3 Tbsp.
Eggplant, Thai, quartered 8 oz.
Basil, Thai, whole leaves 25 leaves
To Finish:
Cilantro, whole bunch, washed well 1 bunch - stems + leaves (about 45-60g) Wash well, shake away excess water but leave moist
Hot green chilies – jalapeños or serranos ~60g
Place cilantro and green chilies in blender, add small amount of water (2 TBSP.) Puree until smooth, add to curry with chef, at last moment before serving.
Method
1. Heat peanut oil in pan, add curry paste and cook until paste is aromatic.
2. Add pork and lime leaves, mix well to coat pork with paste.
3. Add fish sauce, palm sugar coconut water and coconut milk, bring to a simmer. Cook until pork is tender.
4. Add eggplant and simmer until cooked through.
5. Add basil leaves, remove from heat, and hold hot in a hotel pan for service.
Green Curry Paste
Yield: 1 cup
Ingredient Amount
Coriander seeds 1 Tbsp.
Cumin seeds 1/2 tsp.
Peppercorns, white 10 ea.
Shallots, thinly sliced 3 ea.
Garlic, thinly sliced 6 cloves
Jalapeños, green, seeds removed 10 ea.
Cilantro roots, finely chopped 1 Tbsp.
Lemon grass, thinly sliced 2 Tbsp.
Galangal, 1/8-inch slices 1 tsp.
Lime zest 1 tsp.
Wild lime leaves, chopped 3 ea.
Shrimp paste 2 tsp.
Kosher salt 1 tsp.
Method
1. Toast the cumin and coriander seeds. Transfer to a small bowl.
2. In the same pan, roast the peppercorns in the same manner. Transfer to same bowl.
3. Using a spice grinder, grind the roasted cumin, coriander and peppercorns and set aside.
4. In the blender, in the order listed, place the remaining ingredients except ground roasted spices and grind into a fine paste.
5. Combine the paste with the ground roasted spices and blend together until smooth.