Pork And Eggplant (Aubergine) Curry Recipe

Name: Pork And Eggplant (Aubergine) Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons thai green curry paste; 400 ml coconut milk; 400 ml vegetable stock; 1 tablespoon caster sugar; 2 shallots, slice; 2 lemongrass, stems cut into 3cm lengths (white part only); 500 g eggplants; 225 g sliced bamboo shoots, rinsed & drained; 400 g pork fillets, halved lengthways, thinly sliced into strips; 1/2 teaspoon salt; 1 tablespoon fish sauce (or to taste); 1 tablespoon lime juice, plus wedges to serve (or to taste); 1/4 cup coriander leaves; 1/4 cup mint leaf

Servings: persons

1 tablespoon vegetable oil
2 tablespoons thai green curry paste
400 ml coconut milk
400 ml vegetable stock
1 tablespoon caster sugar
2 shallots, slice
2 lemongrass, stems cut into 3cm lengths (white part only)
500 g eggplants
225 g sliced bamboo shoots, rinsed & drained
400 g pork fillets, halved lengthways, thinly sliced into strips
1/2 teaspoon salt
1 tablespoon fish sauce (or to taste)
1 tablespoon lime juice, plus wedges to serve (or to taste)
1/4 cup coriander leaves
1/4 cup mint leaf

1
Heat the oil in a large deep frypan and fry the curry paste over medium-low heat for a few minutes, stirring until fragrant.
2
Add the coconut milk, vegetable stock, sugar, eschalots, lemongrass and salt and simmer over low heat for 5 minutes.
3
Thickly slice the eggplant and cut each slice into quarters.
4
Add to the curry with the bamboo shoots, and simmer over low heat for 20 minutes or until tender.
5
Add the pork and simmer gently, stirring occasionally, for 5-8 minutes or until pork is cooked.
6
Stir in the fish sauce and lime juice, adjusting to taste.
7
Serve the curry with steamed rice and lime wedges, scattered with the coriander and mint leaves.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 tablespoons thai green curry paste, 400 ml coconut milk, 400 ml vegetable stock, and more.

Yes, Pork And Eggplant (Aubergine) Curry 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.

That's it — enjoy your meal!

Pork And Eggplant (Aubergine) Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions