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Jungle Curry with Pork and Thai Eggplant
EPICURIOUS13Ingredients
40Minutes
210Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. eggplant (Thai apple, see cooks' note, below)
- 1/4 cup vegetable oil
- 1/2 cup Thai red curry paste
- 1 1/2 lb. 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 oz. 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 Tbsp. 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 tsp. salt
- 1 cup basil leaves (loosely packed bai grapao, holy)
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Directions
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol60mg20% |
| Sodium730mg30% |
| Potassium570mg16% |
| Protein21g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C4% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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