Ingredients
  • 600 g (1 lb 5 oz) pork
  • 4 Tbsp. Khmer curry paste
  • 4 Tbsp. cooking oil
  • 300 ml (1 1/4 cups) coconut milk
  • 1 small pineapple
  • 4 round eggplants or 1 long eggplant
  • 1 Tbsp. tamarind pulp
  • 1 small bunch Thai basil (Horapha)
  • 3 Tbsp. fish sauce
Method
  1. Cut the pork into large cubes. Peel and quarter the pineapple,  cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
  2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves from the stems.
  3. Heat the oil in a pan or wok and sauté the pork and curry paste. Once it is lightly browned, add the pineapple, tamarind pulp and fish sauce.
  4. Add a small glass of water, cover and cook for 1 hour at very low heat.
  5. Add the eggplant and continue cooking 10 minutes longer.
  6. Add the coconut milk, bring to a boil for an instant and adjust the seasoning to taste.
  7. Sprinkle with Thai basil and serve.