Recipe - Brinjal curry pork ribs and Thai eggplant

Thai eggplant recipes

Brinjal curry pork ribs and Thai eggplant.

Garnish

- 500g pork ribs, cut into pieces.

- 1 can coconut milk.

- Thai eggplant 8-ball.

- Curry Paste 2 tbsp.

- 2 tablespoons fish sauce.

- 1 ½ tablespoons sugar.

- ½ cup basil leaves.

- 4-5 kaffir lime leaves.

- 3 tablets chili.

How do

1.Oven at medium heat. Put the cream in a pot about ½ cup (without the milk before pouring it. The upper part is elite) until cream boils down to is the green curry paste. Stir the sauce with coconut milk, mix well. Wait until the coconut milk it. (I keep them for an extended period. Otherwise, I will burn the bottom).

2. Cracked coconut on it and then put the ribs down. Pork stir until cooked. Gradually add the remaining coconut milk, 2 tablespoons at a time and keep them for a period of about three times.

3. Put down until the remaining coconut milk. Season with fish sauce and sugar and stir over a low heat and simmer about 30 minutes or until tender pork ribs.

4. Thai Eggplant, cut out the stem to clear cut the lead to 4-6 soaked in salt water (1 teaspoon salt 2 cups water) to the black Thai Eggplant.

5. Chili and basil leaves to wash. Drain the water and the leaves and basil leaves. A slice of chilli. And tear the leaves off the center line.

6. Tender pork ribs well. The Thai Eggplant soaked in salt water to rinse out the pot and put them all over (if the soup is too thick, add water to about ½ - 1 cup to taste like).

7. Accelerate the stove over medium heat. Wait until the soup is boiling, add the basil leaves, fresh chili and stir to rip off the stove and put down.