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Ingredients
- 3 gals coconut milk, chilled
- 2 1/2 pints green curry paste
- 20 lbs pork butt, cut into 2-inch/51-mm pieces
- 60 each kaffir lime leaves (single leaves)\
- 20 fl oz fish sauce (nouc mam)
- 12 oz palm sugar
- 5 lbs Thai eggpplants, quartered
- 250 each Thai basil leaves
- 12 lbs steamed jasmine rice
- 15 each Thai bird chilies, finely julienned
Directions
- Skim the thick coconut cream from the top of the coconut milk and place the cream in a large pot over medium-high heat, reserving the remaining milk to add in step 3. Cook the cream, stirring constantly, until it begins to separate, about 10 minutes.
- Add the curry paste to the cream, stirring well to dilute the paste and blend it evenly into the cream. Simmer until aromatic, at least 2 minutes. Add the pork and lime leaves and mix well to coate the pork.
- Add the fish sauce, sugar, and the reserved coconut milk. Bring the mixture to a simmer, add the eggplants, and continue to simmer until the pork is tender and cooked through, 20 to 25 minutes. Remove the pot from the heat, add the basil, and mix well.
- Serve 8-oz/225g portions of the curry with 3 1/2-oz/100-g steamed rice. Garnish with chilies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 50 servings | |
| Calories 1041 | |
| Calories from Fat 458 | 44% |
| Total Fat 54.18g | 68% |
| Saturated Fat 43.74g | 175% |
| Trans Fat 0.05g | |
| Cholesterol 74mg | 25% |
| Sodium 1433mg | 60% |
| Potassium 1333mg | 38% |
| Total Carbs 105.46g | 28% |
| Dietary Fiber 2.5g | 8% |
| Sugars 10.65g | 7% |
| Protein 37.16g | 59% |
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