Green Curry Pork With Eggplant Recipe

Name: Green Curry Pork With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups coconut milk divided use; 2 ounces green curry paste; 1 cup pork stock /broth; 2 tablespoons palm sugar Thai, OR light brown sugar; 1 teaspoon fish sauce; 1 pound pork shoulder, leg, or other cut, sliced into thin bite-sized pieces; 2 stalks lemon grass tender inner part of bottom third only, bruised; 6 kaffir lime leaves substitute 1 teaspoon finely grated lime zest; 2 cups eggplant sliced, Japanese, Chinese or Thai; 2 ounces coriander leaves cilantro, coarsely chopped

Servings: persons

1 2/3 cups coconut milk divided use
2 ounces green curry paste
1 cup pork stock /broth
2 tablespoons palm sugar Thai, OR light brown sugar
1 teaspoon fish sauce
1 pound pork shoulder, leg, or other cut, sliced into thin bite-sized pieces
2 stalks lemon grass tender inner part of bottom third only, bruised
6 kaffir lime leaves substitute 1 teaspoon finely grated lime zest
2 cups eggplant sliced, Japanese, Chinese or Thai
2 ounces coriander leaves cilantro, coarsely chopped

1
1. Heat 1/2 cup of the coconut milk in a small saucepan over medium-high heat. Cook, stirring constantly, until it reduces by about half and thickens considerably (about 5 minutes). Mix in the curry paste and cook for an additional minute.
2
2. Pour in the remaining coconut milk, stock, sugar, fish sauce, pork, lemongrass, and kaffir lime leaves, then stir in the eggplant and bring to a boil. Lower the heat to simmer for 3-5 minutes until the pork and eggplant is cooked. Taste the sauce and adjust seasoning with fish sauce, salt and/ or sugar.
3
3. Remove from the heat, transfer to a serving bowl and garnish with the coriander leaves

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2/3 cups coconut milk divided use, 2 ounces green curry paste, 1 cup pork stock /broth, 2 tablespoons palm sugar Thai, OR light brown sugar, and more.

Yes, Green Curry Pork With Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry Pork With Eggplant

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