Coconut & Pineapple Curry

This week’s Cambodian Curry incorporates Coconut, Pineapple, Tamarind, and other ingredients to create a deliciously thick curry with characteristics of sour, sweet, bitter, and spicy to satisfy every tastebud. This dish really highlights the finest of local foods. Enjoy!

Ingredients
Pork – 350g
Lemongrass (Lemongrass) – 3 sticks
Galangal (Rumdeng) – 50g
Turmeric – 50g
Eggplant – 300g
Red Chilli – 1
Red Onion – 1
Garlic – 4 cloves
Pineapple – 0.5
Shredded Coconut (Coconut) – 100g
Coconut Milk (Coconut Cream) – 400g
Fish Sauce – 1 tbsp
Palm Sugar – 1 tbsp
Tamarind Water – 2 tbsp
Thai Sweet Basil (ជីរនាង វង់) – 100g
Salt (salt) – 1 tsp

How to make:

Chop lemongrass, galangal, turmeric, red onion, garlic and red chili
Grind well in pestle and mortar
Chop eggplant, pineapple, pork
Heat pan, add oil and then pork
Season with salt and add kreung
Add water and leave to simmer for around an hour
Add shredded coconut, eggplant, pineapple, coconut milk, fish sauce, palm sugar & tamarind water
Stir and let simmer
Add Thai basil and serve hot