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Curry (pork and eggplant coconut curry) | [Hayami Mokomichi Official Channel] M's TABLE by Mocomichi Hayami's recipe transcription

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

Ribs (lump) : 300 g
Salad oil : 1/2 tbsp
Eggplant : 3
Purple onion : 1/2 piece
Garlic : 2 pieces
Car (Thai ginger) : 1 piece
basil : Appropriate amount
Coriander : Appropriate amount
Salt and pepper : Each a little
sugar : 1 tsp
Green curry paste : 10-30g
Nampula : 1 tablespoon
Liquor : 1 tablespoon
Chicken glass soup base : 1 tsp
Coconut milk : 300-400ml
Red pepper : 1/2
lime : 1/2 piece

Time required

40minutes

Procedure

1) Cut pork belly 01:06
Cut the pork belly into bite-sized pieces of about 3-4 cm square.
2) Bake pork ribs 01:25
Lightly heat the vegetable oil in a frying pan, add the pork belly and bake it all over.
3) Cut the ingredients 01:35
While roasting the pork belly, drop the eggplant and cut it in half lengthwise, chop the car, crush the garlic and chop it coarsely, slice the purple onion into thin slices, and chop the basil and cilantro roughly.
4) Stir fry 03:36
Add the pork rose meat and bake it all over, then lightly wipe off the excess oil, add the eggplant first and fry, then add the remaining 3 and add salt / pepper, sugar, chicken glass soup stock, green curry paste, nam pla, Add liquor and stir fry.
5) Stew 06:17
Add coconut milk, reduce heat and simmer for 5-10 minutes.
6) Serve 08:27
Serve on a plate, top with chopped red pepper and scrape the lime skin.

Point

・ Since pork ribs shrink when baked, cut them into large pieces.
・ Cut the ingredients while grilling the pork belly. I don't forget that I'm grilling pork belly, and sometimes I turn it over while watching the situation.
・ When roasting pork belly, a lot of fat comes out, so wipe it off with kitchen paper to some extent. Be careful not to wipe off all the pork belly as it has a delicious taste.
・ By frying the eggplant with the fat from the pork belly, the eggplant will taste delicious.