Lately, I’ve been on a “eat through my pantry” campaign. Upon finding both Green Thai Curry and a package of the very entrepreneurial Jasberry rice (who knew you could do a startup around rice?) I decided I’d try my hand at making this dish.
The packaging for curry had ingredients that you needed for the curry, but no proportions, so I just kind of winged it but it was pretty tasty. Here’s what I used:
- 3oz green curry paste
- 2.5 cups water
- 1 cup jasberry rice – photos in this post use basmati rice but I’ve since switched to jasberry
- 1 tablespoon of fish sauce
- 2 pork chops
- 1 asian eggplant
- 5 basil leaves fresh
- 1 can coconut milk
- For every cup of jasberry rice, use 2.5 cups of water. You can cook this either in a rice cooker or over the stove, and then set aside.
- In a separate sauce pot lightly fry the green curry paste before adding in the coconut milk. Bring this mixture to a boil.
- One the curry sauce is boiling, reduce to medium then add in the two porkchops and cook rougly 10 minutes making sure to flip the chop on each side.
- Chop eggplant and add into the curry mixture.
- Add in the tablespoon of fish sauce to the curry mixture.
- Continue to cook the curry until the eggplant is soft and easily comes apart with a fork.
- Plate with rice and garnish with basil leaves
Overall super delicious and easy to make Thai Curry with anti-oxident laden and gluten free jasberry rice. Sometimes I get lazy with making the pork chop and just boil a precooked chicken apple sausage instead. The sweetness of the chicken apple sausage cuts the spiciness of the curry really well.