Pork and Eggplant (Aubergine) Curry

May 20, 2023May 20, 20230 4
Pork and Eggplant (Aubergine) Curry with a Thai twist
in Curry

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon vegetable oil
2 tablespoons thai green curry paste
400 ml coconut milk
400 ml vegetable stock
1 tablespoon caster sugar
2 shallots , slice
2 lemongrass , stems cut into 3cm lengths ( white part only )
500 g eggplants
225 g sliced bamboo shoots , rinsed & drained
400 g pork fillets , halved lengthways , thinly sliced into strips
1/2 teaspoon salt
1 tablespoon fish sauce ( or to taste )
1 tablespoon lime juice , plus wedges to serve ( or to taste )
1/4 cup coriander leaves
1/4 cup mint leaf

Nutrision Information

Servings Per Recipe
4
Calories
377
Sugar
8g
Fat
21g
If you love Thai food, you'll adore this Pork and Eggplant (Aubergine) Curry. The curry paste and coconut milk give it an authentic taste that's both creamy and spicy. The eggplants add a meaty texture and absorb all the delicious flavors. The bamboo shoots provide a crunchy element that contrasts with the soft pork fillets. This dish is filling and comforting, perfect for a chilly evening. The lime juice and herbs give it a fresh flavor that cuts through the richness of the curry. Serve it with some steamed rice or naan bread to soak up all the sauce.

Instructions

1.In a large pan or wok, heat the vegetable oil over medium-high heat.
2.Add the Thai green curry paste and stir until fragrant.
3.Pour in the coconut milk and vegetable stock, then add the caster sugar, sliced shallots and lemongrass.
4.Cut the eggplants into chunks and add them to the pan, along with the sliced bamboo shoots.
5.Stir everything together and bring to a boil.
6.Add the sliced pork fillets and season with salt.
7.Cook for 10-15 minutes, or until the pork is cooked through and the eggplants are tender.
8.Stir in the fish sauce and lime juice.
9.Serve hot, garnished with coriander leaves, mint leaves and lime wedges.

PROS

This Pork and Eggplant (Aubergine) Curry is easy to make and bursting with flavor.

It’s perfect for a quick weeknight dinner or a cozy night in.

The curry is full of healthy vegetables and lean pork fillets.

CONS

If you don’t like spicy food, this dish might be too hot for your taste buds.

The fish sauce can have a strong smell, but it adds a delicious salty flavor to the curry.

HEALTH & BENEFITS

This Pork and Eggplant (Aubergine) Curry is a great source of vitamins and minerals, thanks to the eggplants and bamboo shoots.
The lean pork fillets provide protein without too much saturated fat.
The curry’s Thai green curry paste contains lots of spices like ginger, garlic, coriander, cumin and turmeric, which are known for their anti-inflammatory and immune-boosting properties.

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