Jungle Curry With Pork And Thai Eggplant Food

GREEN-CURRY PORK AND EGGPLANT

Green-Curry Pork and Eggplant image

Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1/3 cup green curry paste
1 1/2 pounds ground pork
1 large eggplant, cut into 1-inch pieces
1 1/2 cups low-sodium chicken broth
3/4 cup unsweetened coconut milk
Cooked jasmine rice, for serving
1 scallion green, thinly sliced
1/2 cup fresh cilantro leaves
Lime wedges (optional), for serving

Steps:

In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.

Nutrition Facts : Calories 676 g, Fat 48 g, Fiber 5 g, Protein 48 g, SaturatedFat 22 g

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