Jungle Curry with Pork and Thai Eggplant

EpicuriousReviews(1)
Ashley: "Delicious! Would absolutely make again. Think it…" Read More
13Ingredients
210Calories
40Minutes

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 bean (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 leaf (long fresh or frozen, sometimes called bai makroot)
  • 1 chiles (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.

Reviews(1)

Yummly User
Ashley 27 Nov 2017
Delicious! Would absolutely make again. Think it would work perfectly using just eggplant too. Served with rice.