Ainsley Harriott

Thai-Style Yellow Pork Curry

If you like creamy, delicate curries, this is the one for you. To enhance the flavor, serve with plain boiled jasmine rice.

Preparation: 15 minutes
Cooking time: 20 minutes

Serves 4

2 tablespoons vegetable oil
2 scallions, thinly sliced
1 garlic clove, thinly sliced
1 lb pork fillet, cubed
1 eggplant, cubed
1 ¾ cups canned coconut milk
3 kaffir lime leaves, shredded
2 teaspoons yellow or green Thai curry paste
2 cups shiitake mushrooms, sliced
1 cup canned sliced water chestnuts, drained
2 tablespoons light soy sauce
1 teaspoon fish sauce
Handful fresh basil leaves
2 limes, cut into wedges

Method

Heat the oil in a large pan and cook the scallions and garlic for 2 minutes. Add the pork and eggplant and stir-fry for 3-4 minutes until the pork turns creamy white.

Stir in the coconut milk, lime leaves, and curry paste and simmer for 10 minutes.

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 on top.