Kaeng Khiao Wan Muu Krop แกงเขียวหวานหมูกรอบ Green Curry With Crispy Pork

After 2 rather disappointing Thai meals out I decided to take matters into my own hands. I made a  quick trip to the Asian shop after work to pick up some Thai basil and apple eggplants and made a very colourful green curry using some leftover crispy pork (muu krop) and butternut squash I had in my fridge. Roast pork belly from the Chinese restaurant can be a good substitute if you don't have time on your side. Come back tomorrow for another dish using muu krop which might tempt you to prepare some yourself soon.

P.S As food bloggers we all love a little "shout out" from fellow bloggers so when 3 hungry tummies was mentioned by New York Times Diner's Journal, it was a very humbling experience for a small time food blogger like me. It made blogging from the internet cafe a much sweeter experience today!  Thanks Julia!X

serves 4 as part of a Thai meal
you'll need;
2 pieces of crispy pork (muu krop), cut into manageable pieces
6 Thai eggplants, halved
1/4 of a butternut squash, cut into 2 cm cubes
4 kaffir lime leaves, torn
1 bunch of Thai basil, picked
400 ml of coconut milk (I used Ayam brand)
3 tbs of homemade or shop bought green curry paste
2.5 tbs of palm sugar
fish sauce to taste

Some crispy pork that I made the day before.

Prepare the vegetables and cut the pork into manageable pieces.

Heat up the coconut cream (the solid part on top of the canned coconut milk, so do not shake the can before opening the can) til the oil starts to split. You can only achieve this (cracking the coconut) with Ayam brand. Fry the curry paste in the cream/oil mixture for 5 to 10 minutes until a thin film of oil appears.

Pour the rest of the coconut milk into the pot followed by kaffir lime leaves and palm sugar. Bring it to a boil and add in the vegetables.

When the vegetables are almost done, add in the crispy pork and cook for a further minute before throwing in most of the Thai basil. Remove the pot from the heat and season with fish sauce.

Garnish with extra Thai basil, cut chillies and finely shredded kaffir lime leaves. I served the curry with steamed rice, a sunny side up each and cut chillies with fish sauce on the side.