Wednesday Curry

For last night's curry I deviated a bit from my usual practice and browned the pork cubes before adding them to the sauce. It's a nice variation.

For the sauce itself I used my standard technique with red curry paste supplemented with garlic, ginger, lemon grass, keffir lime leaves, and coriander roots. As vegetables I used Thai eggplant and onion. Just before serving I stirred lime juice into the curry and I topped the bowls with chopped coriander.

We ate the curry with Thai sticky rice and had absolutely nothing to complain about (aside from the fact that we ate too much).