Pork and Japanese/Chinese Eggplant Red Chili Curry

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A few weeks ago, my Cambodian girlfriend, Vanthana came over for a visit and brought along with her, ingredients which she wanted me to teach her how to cook this dish. She knew about this dish because she tried this in a Vietnamese restaurant. I was so honored that she was so eager to learn cooking from me. The dish turned out perfect. She told me that she shared the dish with our other friend, Molly. Both of them really love this dish very much that during our weekly visit, they keep on talking about how good it was. You all should try this once…enjoy!!!

3 whole purple Japanese/Chinese eggplants, discard the heads, cut into rounds
1 pound pork stew
1 tablespoons 
Red Curry Paste
1 cup “Choice” Brand coconut milk
1/2 red onion, sliced
2″ long lemongrass, clean and halved
2 fresh kaffir leaves
2 tablespoons fish sauce
2 tablespoons canola oil
2 teaspoons sugar
1-2 Bird’s eye chili if you need it hotter (optional)


In a pressure cooker, add canola oil and heat over medium-high heat. Once the oil is hot add curry paste, sliced onion, lemongrass, kaffir leaves and Bird’s eye chili (optional); and stir fry until fragrant. Stir in the pork stews and cook until the pork stew coated all over with curry paste. Reduce the heat to medium-low and add ½ cup chicken broth; covered and simmer until the pork stews are tender about 30 minutes; add in the Japanese/Chinese eggplants and uncover, cook for another 10 minutes more.

Slowly pour in the coconut milk and fish sauce; stir gently and bring to a boil on medium-high heat. Turn off the heat as soon as it boils. Dish onto a serving dish and serve with steamed Jasmine rice. 

This entry was posted in Chindian Recipes, Peranakan (Nyonya), Pork and Beef, South-East Asian Goodies. Bookmark the permalink.

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