Thai Pork and Turkey Berry (Pea Eggplant) with Coconut Milk Curry Recipe
User Reviews
5
129 reviews
Excellent
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
4 people
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Course
Side Dish, Main Course
Thai Pork and Turkey Berry (Pea Eggplant) with Coconut Milk Curry Recipe
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This recipe blends spiced pork shoulder with turkey berries (pea eggplants) in a rich Thai green curry made from homemade curry paste and creamy coconut milk. The curry paste is prepared from toasted spices, dried and fresh red chilies, shrimp paste, garlic, and aromatics for a vibrant, fragrant base. The addition of kaffir lime leaves and Thai basil completes the authentic flavor.
Description
The Thai Pork and Turkey Berry Curry begins with a curry paste made by toasting cumin, black peppercorns, and shrimp paste, then pounding them with garlic, galangal, lemongrass, coriander stems, red chili peppers, onion, and salt into a fragrant paste. This paste is stir-fried with coconut milk until aromatic and the oil separates.
Pork shoulder is then added and cooked partially before adding chopped eggplants and pea eggplants (turkey berries). Additional coconut milk and water create a creamy curry liquid that simmers until the pork is tender and the vegetables softened. Fish sauce, sugar, kaffir lime leaves, sliced chili, and Thai basil finish the curry with balance and brightness.
This curry pairs well with steamed jasmine rice and offers a traditional Southeast Asian flavor profile. The curry paste can be made in bulk and frozen for convenience. It can also be used to flavor fried rice by stir-frying with tomato paste and rice, adjusting seasonings as needed.
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Ingredients
For the curry paste (Substitute: shop bought Thai green curry paste)
- ½ Tablespoon cumin lightly toasted
- ⅓ teaspoon black peppercorns lightly toasted
- 1 teaspoon shrimp paste aka belacan, toasted
- 1 teaspoon salt Add more if you need it to help break the spices down but remember to add less fish sauce and salt when making the curry later
- 4-5 cloves garlic peeled
- 1½ Tablespoon galangal
- 11 dried red chillies Soak and cut to make pounding them down easier. Substitute with fresh red chillies if necessary. (Don't touch your eyes after handling dried chillies!, seeds removed if not it will be crazy spicy
- 4 fresh red chillies cut into smaller pieces, seeds removed
- 1 red onion Substitute: yellow onions + a pinch of sugar as red onions are sweeter, or shallots, about ½ cup
- coriander root optional
- coriander stems
- lemongrass
For the turkey berry curry
- 1 Cup coconut milk Substitute: ⅓ Cup coconut cream mixed with ⅔ Cup water
- 1 lb pork shoulder Substitute: other cuts of pork or chicken
- 2 eggplant aka aubergine, brinjal, sliced into small strips
- ⅓ Cup pea eggplants May be cut into half if you like, or turkey berries
- 1 Cup water If the curry becomes too thick after simmering, add more water.
- 2 Tablespoons fish sauce Use less if your fish sauce is very salty, or if you've added more salt to the curry paste above
- 1 Tablespoon granulated sugar Substitute: coconut sugar, white, or to taste
- salt to taste
- 2-3 kaffir lime leaves Slice 1 into thin strips for garnish if you wish. Do not omit these lime leaves or the curry will not be as tasty, removed from the stem and lightly bruised
- 1 handful basil leaves Thai variety
- 1 red chilli Substitute: dry red chilli, thinly sliced
- dried shrimp Optional topping for texture, toasted
Instructions
For the curry paste
- Lightly toast the cumin seeds, black peppercorns and belacan (do it 1 at a time.)
- Pound the above and the salt in a mortar and pestle. (If you don't have a mortar and pestle, you can use a blender instead.)
- When crushed, add the rest of the ingredients, a bit at time, and pound till everything becomes a paste. (Add the ingredients in the order they are listed.)
For the curry
- Add oil to the wok on medium heat. Once hot, add the curry paste and stir-fry till fragrant.
- Add ½ the coconut milk and stir to mix well. Stir continuously to avoid burning. If it starts to splatter, lower the heat. Continue stirring till the oil separates at the top - the coconut oil is helping to bloom the flavour in the herbs and spices- and the paste becomes aromatic.
- Add the pork to the wok and stir till partially cooked.
- Add the regular eggplants, stir, then pour in the rest of the coconut milk and water.
- Simmer for 10 minutes or till the pork is fully cooked then add the pea eggplants.
- Add the fish sauce, sugar and, if required, salt (taste first as fish sauce is quite salty already) If necessary, add a bit more sugar.
- Stir in the sliced up red chilli and Kaffir Lime Leaves, bring to the boil, add the Thai Basil then immediately switch off the heat (if not the basil will be overcooked and not as bright a green)
- Optional: garnish with more slivers of Kaffir Lime Leaves and some toasted dried shrimp
- Serve with rice.
Notes
- The curry paste can be prepared in advance in bulk and frozen for later use.
- Use the curry paste to make fried rice by stir-frying it with tomato paste and rice; season with fish sauce, sugar, and kaffir lime leaves for a balanced dish.
- If substituting curry paste, store-bought Thai green curry paste can be used.
- Adjust salt and fish sauce carefully when adding salt to the curry paste to avoid over-salting.
Genuine Reviews
User Reviews
Overall Rating
5
129 reviews
Excellent
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