Jungle Curry with Pork and Thai Eggplant

Epicurious
Reviews(1)
Ashley: "Delicious! Would absolutely make again. Think it …" Read More
Jungle Curry with Pork and Thai Eggplant
13
210
40

Ingredients

  • 1 pound eggplant (Thai apple, see cooks' note, below)
  • 1/4 cup vegetable oil
  • 1/2 cup Thai red curry paste
  • 1 1/2 pounds pork tenderloin (halved lengthwise, then sliced crosswise 1/4 inch thick)
  • 1/3 cup ginger (julienne strips peeled fresh or frozen grachai, lesser galangal or wild, ; thawed if frozen or drained bottled grachai, rinsed, or ginger)
  • 3 ounces yardlong beans (or green beans, cut into 1-inch pieces)
  • 8 baby corn (canned, rinsed, drained, and halved lengthwise)
  • 1 1/2 cups chicken stock (Thai)
  • 3 tablespoons nam pla (Asian fish sauce; preferably Thai)
  • 4 inches kaffir lime leaves (long fresh or frozen, sometimes called bai makroot)
  • 1 chilies (fresh chee fah, or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded)
  • 1/4 teaspoon salt
  • 1 cup basil leaves (loosely packed bai grapao, holy)
Read Directions

NutritionView more

210Calories
Sodium30%DV730mg
Fat17%DV11g
Protein41%DV21g
Carbs2%DV7g
Fiber8%DV2g

PER SERVING *

Calories210Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol60mg20%
Sodium730mg30%
Potassium570mg16%
Protein21g41%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.