Jungle Curry With Pork And Thai Eggplant Recipes

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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.

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

THAI STYLE PORK WITH EGGPLANT



Thai Style Pork With Eggplant image

Make and share this Thai Style Pork With Eggplant recipe from Food.com.

Provided by The Normans

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup light soy sauce
1 1/2 tablespoons fish sauce
2 teaspoons caster sugar
1/4 teaspoon white pepper
500 g eggplants, cubed
2 tablespoons peanut oil
2 garlic cloves, minced
3 teaspoons chili paste
500 g pork mince
1/4 cup coriander leaves

Steps:

  • Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside. Steam 1 inch cubes of eggplant until tender. Set aside.
  • Heat wok over high heat until hot. Add oil and swirl to coat. Add eggplant and stir fry for 10-15 minutes or until golden. Transfer to a plate using a slotted spoon.
  • Add garlic and chilli to the wok and stir fry for 5 minutes. Add mince a stir fry for 5 minutes or until brown. Return eggplant to wok and add soy sauce mixture and coriander. Stir fry for 2 minutes or until sauce has thicken slightly.
  • Serve with jasmine rice! Yum!

Nutrition Facts : Calories 442.8, Fat 33.5, SaturatedFat 11, Cholesterol 90, Sodium 1619.9, Carbohydrate 11.1, Fiber 4.5, Sugar 5.6, Protein 24.8

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