Green-Curry Pork and EggplantThe complete recipe for Green-Curry Pork and Eggplant on Yahoo Shine.
  • 1 tablespoon vegetable oil
  • 1/3 cup green curry paste
  • 1 1/2 pounds ground pork
  • 1 large eggplant, cut into 1-inch pieces
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 cup unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 1 scallion green, thinly sliced
  • 1/2 cup fresh cilantro leaves
servings:4
  1. 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.
25 min25 min25 min

Green-Curry Pork and Eggplant

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Ingredients

  • 1 tablespoon vegetable oil
  • 1/3 cup green curry paste
  • 1 1/2 pounds ground pork
  • 1 large eggplant, cut into 1-inch pieces
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 cup unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 1 scallion green, thinly sliced
  • 1/2 cup fresh cilantro leaves

Directions

  1. 1In 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.

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