Green Curry Pork And Eggplant Recipes

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GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)



Green Curry with Sweet Potato and Aubergine (Eggplant) image

An ace curry--traditional, vegetarian, and tasty as all else! An indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it.

Provided by Miss Marie Lo Duca

Categories     World Cuisine Recipes     Asian     Indian

Time 47m

Yield 5

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon green curry paste, or more to taste
1 eggplant, quartered and sliced
1 (14 ounce) can coconut milk
1 cup vegetable stock
1 sweet potato, peeled and sliced
6 kaffir lime leaves
2 tablespoons lime juice
2 teaspoons lime zest
2 teaspoons soft brown sugar
salt
1 shredded kaffir lime leaf for garnish
1 sprig chopped fresh cilantro for garnish

Steps:

  • Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
  • Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 25.3 g, Fat 19.8 g, Fiber 7 g, Protein 4 g, SaturatedFat 15.3 g, Sodium 188.8 mg, Sugar 8 g

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

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

GREEN CURRY WITH CHICKEN AND EGGPLANT



Green Curry With Chicken and Eggplant image

Make and share this Green Curry With Chicken and Eggplant recipe from Food.com.

Provided by sarah85

Categories     Curries

Time 31m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb chicken, sliced
6 tablespoons green curry paste
14 ounces coconut milk
1/4 cup fish sauce
3 tablespoons sugar
1/2 cup sliced eggplant
1/8 cup bamboo shoot
6 kaffir lime leaves
1/4 cup basil leaves
red chili pepper (to garnish)

Steps:

  • Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
  • Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.

Nutrition Facts : Calories 539.6, Fat 25.5, SaturatedFat 18.5, Cholesterol 42.5, Sodium 1490.9, Carbohydrate 66.2, Fiber 0.8, Sugar 63.8, Protein 13.1

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

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.

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

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

GREEN CURRY PORK TENDERLOIN



Green Curry Pork Tenderloin image

Categories     Pork     Marinate     Dinner     Lime     Pork Tenderloin     Curry     Grill     Grill/Barbecue     Advance Prep Required     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 24

Pork and marinade:
1/2 cup reduced-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons pure maple syrup
2 tablespoons toasted sesame oil
2 pork tenderloins (about 2 1/4 pounds total)
Cumin-spiced pumpkin seeds:
1 tablespoon vegetable oil
3/4 cup shelled pumpkin seeds (pepitas)
1/2 teaspoon cumin seeds
1 tablespoon sugar
1 tablespoon fresh lime juice
Kosher salt
Curry sauce and assembly:
3 tablespoons vegetable oil, divided
1 small shallot, chopped
1 garlic clove, chopped
1/4 cup green Thai curry paste
1 teaspoon finely grated lime zest
1 14-ounce can unsweetened coconut milk
1/4 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon (packed) light brown sugar
Kosher salt, freshly ground pepper

Steps:

  • For pork and marinade:
  • Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
  • For cumin-spiced pumpkin seeds:
  • Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
  • For curry sauce and assembly:
  • Heat 1 tablespoon oil in a medium saucepan over medium heat.
  • Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
  • Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
  • Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
  • Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
  • DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.

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

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.

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