Red Pork Curry with Green Peppercorns

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The little Thai CookbookPeppercorns add a distinctive, very fresh and spicy, not too hot, taste to this dish. You can use pork, as suggested, or thinly sliced chicken thighs. Cooked baby potatoes and bamboo shoots are a popular addition to this curry.

  • Yield: 4 Servings


  • 2 fl oz ¼ cup (60 ml) coconut cream
  • 2 tablespoons red curry paste or bought paste
  • 3 tablespoons fish sauce
  • 1½ tablespoons palm sugar (jaggery)
  • 1 lb 2 oz (500 g) lean pork, thinly sliced
  • 15 fl oz 1¾ cups (440 ml) coconut milk
  • 10 oz (280 g) Thai eggplants (aubergines), cut in halves or quarters, or 1 eggplant (aubergine), cubed
  • 3 oz (75 g) fresh green peppercorns, cleaned
  • 7 makrut (kaffir) lime leaves, torn in half
  • 2 long red chillies, seeded and thinly sliced, for garnish
How to Make It
  1. Put the coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges.
  2. Add the curry paste, stir well to combine and cook until fragrant. Add the fish sauce and palm sugar and cook for 2 minutes, or until the mixture begins to darken. Add the pork and stir for 5–7 minutes.
  3. Add the coconut milk to the saucepan or wok and simmer over medium heat for another 5 minutes. Add the eggplants and green peppercorns and cook for 5 minutes. Add the makrut lime leaves. Taste, then adjust the seasoning if necessary. Transfer to a serving bowl and sprinkle with the sliced chillies.

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