Jungle Curry With Pork And Thai Eggplant Recipes
JUNGLE CURRY WITH PORK AND THAI EGGPLANT
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 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
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
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
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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