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Jungle Curry with Pork and Thai Eggplant

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Jungle Curry with Pork and Thai Eggplant

Jungle Curry with Pork and Thai Eggplant

You can never have too many main course recipes, so give Jungle Curry with Pork and Thai Eggplant a try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 21g of protein, 8g of fat, and a total of 243 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have vegetable oil, pork tenderloin, bai grapao, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
Ingredients you will need
EggplantEggplant
Cooking OilCooking Oil
2
Heat oil (see above) in wok over moderate heat until warm, about 30 seconds.
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Cooking OilCooking Oil
Equipment you will use
WokWok
3
Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes.
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Curry PasteCurry Paste
4
Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes.
Ingredients you will need
PorkPork
5
Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes.
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Baby CornBaby Corn
EggplantEggplant
BeansBeans
StockStock
6
Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.
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Lime LeavesLime Leaves
Fish SauceFish Sauce
BasilBasil
Chili PepperChili Pepper
SaltSalt
7
Serve topped with remaining basil.
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BasilBasil
1
Long slender Asian eggplant can be substituted for Thai apple eggplant. Thai apple eggplant is traditionally eaten raw or crisp-tender, but Asian eggplant needs to be precooked.
Ingredients you will need
EggplantEggplant
AppleApple
2
Cut Asian eggplant into 1-inch cubes and toss with 1 tablespoon vegetable oil, then bake in 1 layer in a shallow baking pan in a preheated 400°F oven until crisp-tender, about 12 minutes. Proceed with recipe.
Ingredients you will need
Vegetable OilVegetable Oil
EggplantEggplant
Equipment you will use
Baking PanBaking Pan
OvenOven

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Pratsch Organic Gruner Veltliner (1 Liter)
Pratsch Organic Gruner Veltliner (1 Liter)
100% Certified Organic Gruner Veltliner. This wine is herbal, fresh, and spicy with notes of white pepper, apple, and citrus on the palate.
DifficultyHard
Ready In45 m.
Servings8
Health Score12
Dairy FreeGluten Free
CuisinesIndianAsian
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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