Best Green Curry Pork And Eggplant Recipes

GREEN PORK CURRY

Green Pork Curry image

I love Thai food, and this is one of the best tasting home cooked curries. You can cut back on the curry paste if it's too spicy.

Provided by SeanS

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pork shoulder or 1 lb pork loin, thinly sliced
2 (14 ounce) cans coconut milk
1/4 cup green curry paste (small cans sold at thai or asian markets)
3 Japanese eggplants, 1/2 inch cubes
2 tablespoons fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
1/2 teaspoon salt
10 kaffir lime leaves (sold at asian markets)
1/2 cup Thai holy basil or 1/2 cup other fresh basil leaf
1 red bell pepper, thinly sliced

Steps:

In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
Add curry paste and cook 2 minutes.
Add sliced pork and stir fry 4 minutes.
Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
Simmer for 10 minutes, stirring occasionally.
Taste and adjust seasoning with more fish sauce or sugar.
Slice remaining lime leaves into very thin strips.
Add lime leaves and basil.
Serve over jasmine rice.

PORK AND EGGPLANT (AUBERGINE) CURRY

Pork and Eggplant (Aubergine) Curry image

Make and share this Pork and Eggplant (Aubergine) Curry recipe from Food.com.

Provided by Jewelies

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 426.3, Fat 29.7, SaturatedFat 21.2, Cholesterol 63, Sodium 715.2, Carbohydrate 18.5, Fiber 5.7, Sugar 8, Protein 26.4

AUTHENTIC THAI GREEN CURRY

Authentic Thai Green Curry image

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Provided by Toi

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

Steps:

Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g

JUNGLE CURRY WITH PORK AND THAI EGGPLANT

Jungle Curry with Pork and Thai Eggplant image

Categories Wok Pork Stir-Fry Eggplant Green Bean Jalapeño Gourmet

Yield Makes 8 servings (as part of larger meal)

Number Of Ingredients 16

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 jalapeño chiles, thinly sliced crosswise and seeds discarded
1/4 teaspoon salt
1 cup loosely packed bai grapao (holy basil leaves)
Accompaniment: Thai pickled garlic (gratiam dong)
Special Equipment
a large (6-qt) wok

Steps:

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