Jungle Curry with Pork and Thai Eggplant Recipe

Name: Jungle Curry with Pork and Thai Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Thai apple eggplants (see cooks' note, below); 2 tablespoons to 1/4 cup vegetable oil; 1/4 to 1/2 cup Thai red curry paste; 1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick; 1/3 cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger; 3 oz Chinese long beans or green beans, cut into 1-inch pieces; 8 canned baby corn, rinsed, drained, and halved lengthwise; 1 1/2 cups Thai chicken stock; 3 tablespoons nam pla (Asian fish sauce; preferably Thai); 5 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot); 1 fresh chee fah chile or 2 red jalapeno chiles, thinly sliced crosswise and seeds discarded; 1/4 teaspoon salt; 1 cup loosely packed bai grapao (holy basil leaves); Special equipment: a large (6-qt) wok; Accompaniment: Thai pickled garlic (gratiam dong)

Servings: persons

1 lb Thai apple eggplants (see cooks' note, below)
2 tablespoons to 1/4 cup vegetable oil
1/4 to 1/2 cup Thai red curry paste
1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick
1/3 cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger
3 oz Chinese long beans or green beans, cut into 1-inch pieces
8 canned baby corn, rinsed, drained, and halved lengthwise
1 1/2 cups Thai chicken stock
3 tablespoons nam pla (Asian fish sauce; preferably Thai)
5 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot)
1 fresh chee fah chile or 2 red jalapeno chiles, thinly sliced crosswise and seeds discarded
1/4 teaspoon salt
1 cup loosely packed bai grapao (holy basil leaves)
Special equipment: a large (6-qt) wok
Accompaniment: Thai pickled garlic (gratiam dong)

1
Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
2
Heat oil (see above) in wok over moderate heat until warm, about 30 seconds.
3
Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes.
4
Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes.
5
Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes.
6
Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat.
7
Stir in half of basil.
8
Serve topped with remaining basil.

887

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 15 ingredients. The key ingredients include: 1 lb Thai apple eggplants (see cooks' note, below), 2 tablespoons to 1/4 cup vegetable oil, 1/4 to 1/2 cup Thai red curry paste, 1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick, and more.

Yes, Jungle Curry with Pork and Thai 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.

Jungle Curry with Pork and Thai Eggplant

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