15 May 2014,14:40 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Combine the tamarind pulp and the water in a small saucepan and bring to a boil. Strain the water and set it aside.
  • Heat the oil in a wok or deep skillet over medium heat and fry the ham and the Khmer Curry Paste until lightly browned.
  • Add the pineapple, tamarind water and fish sauce, cover and cook for 1 hour over low heat. Add the eggplant and cook for another 10 minutes.
  • Add the coconut milk and bring to a boil and check the seasoning. Add more fish sauce, if desired. Serve garnished with the Thai basil leaves.



  • 1 tablespoon tamarind pulp
  • 4 tablespoons sesame oil
  • 600 grams ham, diced
  • 4 tablespoons Khmer Curry Paste
  • 1 small pineapple, peeled, cored and sliced into 2 inch cubes
  • 3 tablespoons fish sauce
  • 1 slender Asian eggplant, cut into matchsticks
  • 350 ml coconut milk
  • 1 small bunch Thai basil leaves

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