Ingredients for 4 – 6 persons:

500 g pork or beef
little bit salt
1/2 green and 1/2 red chilli
200 g Thai Aubergines ( other aubergine will do if not available)
Handful of Basil leaves (Bai Horapha / lat.: Ocimum basilicum)
400 ml Coconut milk (unsweetened)
2 spoons Green Curry paste
3-4 spoons Fishsauce
3-4 spoons sugar

• Cut the meat in small stripes of 4 cm length and mix with the salt.
• Cut the chillies. If you want it less spicy remove the seeds. Be careful not to touch your eyes after you handles the chillies. It hurts like hell.
• Cut the aubergines in small pieces and put them in salted water to keep them from turning brown.
• Take the thicker part of the coconut milk from the top, put it in a pot and stir until you see bubbles.
• Add the curry paste. Keep stirring and add meat and the rest of the coconut milk.
• Add a little bit water and let it simmer for about 3 minutes.

Add the rest of the ingredients beside the basil and cook for two more minutes. Shortly before serving add the basil leaves. Serve over rice.

This is part of our Thai Food series.