Thai Red Curry with Pork and Eggplant Recipe

Name: Thai Red Curry with Pork and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 13 1/2-ounce can coconut milk; 1/2 red onion, sliced; 1 tablespoon Thai red curry paste; 1 medium eggplant (1-pound), cut into 1-inch cubes; 12 ounces boneless pork chops or pork tenderloin, thinly sliced; 1/3 cup water; 2 tablespoons fish sauce; 1 1/2 teaspoons sugar; Salt; 1 red bell pepper, cored, seeded and chopped into 1-inch pieces; Juice of 1/2 lime; 1/4 cup basil leaves, preferably Thai; Steamed rice, for serving

Servings: persons

One 13 1/2-ounce can coconut milk
1/2 red onion, sliced
1 tablespoon Thai red curry paste
1 medium eggplant (1-pound), cut into 1-inch cubes
12 ounces boneless pork chops or pork tenderloin, thinly sliced
1/3 cup water
2 tablespoons fish sauce
1 1/2 teaspoons sugar
Salt
1 red bell pepper, cored, seeded and chopped into 1-inch pieces
Juice of 1/2 lime
1/4 cup basil leaves, preferably Thai
Steamed rice, for serving

1
Combine half of the coconut milk and the red onion in a wide, deep skillet and bring to a boil over moderate heat.
2
Add the curry paste and stir to dissolve.
3
Add the eggplant and cook, covered, over moderately low heat for 10 minutes.
4
Add the pork and continue to cook over moderately low heat, covered, until the pork and eggplant are tender and just cooked through, 5 to 8 minutes.
5
Add the remaining coconut milk, the water, fish sauce and sugar.
6
Season to taste with salt.
7
Add the red pepper and cook, uncovered, until crisp-tender, about 5 minutes.
8
Stir in the lime juice and the basil leaves.
9
Serve warm with rice.

234

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: One 13 1/2-ounce can coconut milk, 1/2 red onion, sliced, 1 tablespoon Thai red curry paste, 1 medium eggplant (1-pound), cut into 1-inch cubes, and more.

Yes, Thai Red Curry with Pork and 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.

Thai Red Curry with Pork and Eggplant

How did you like this recipe?

Frequently Asked Questions