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Green Curry Pork with Eggplant

Green Curry Pork with Eggplant

1 2/3-cups coconut milk, divided
-cup green curry paste
1-cup chicken, pork or vegetable stock
2-tbsp brown sugar
1-tsp fish sauce
1-lb pork tenderloin, sliced thin (bite sized)
2-stalks lemongrass, tender inner part of bottom third only, bruised (approx 2-tbsp)
6-kaffir lime leaves (sub. 1-tsp grated lime zest)
2-cups sliced Thai eggplant (sub. Japanese, Chinese or regular eggplant)
-cup chopped cilantro for garnish

In a small saucepan, heat -cup of the coconut milk over medium-high heat
Cook, stirring constantly until it thickens and reduces in volume to about half (approx. 5 minutes)
Pour in the remaining coconut milk, the stock, sugar, fish sauce, pork, lemongrass and lime leaves
Stir in the eggplant and bring to a boil; lower heat to simmer and cook for 3-5 minutes until the pork and eggplant are cooked
Season the sauce to taste with extra fish sauce and/or salt
Remove from heat, transfer to a serving bowl and garnish with cilantro

Serves 2-4