Name: Pork, eggplant and pea curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 28.00 gm green curry paste; 400ml coconut milk; 2 small eggplants trimmed and chopped; 16.00 gm brown sugar; 6.10 gm fish sauce; 400g cooked pork meat, shredded; 250.00 ml frozen peas; 250.00 ml coriander leaves; 1 medium tomato diced; 1 lime grated, rind only; Steamed rice, to serve; Pappadums, to serve

Pork, eggplant and pea curry

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Quick and flavorful pork curry with eggplant, sweet peas, and fresh coriander. Ready in just 20 minutes.

Ingredients:

28.00 gm green curry paste
400ml coconut milk
2 small eggplants trimmed and chopped
16.00 gm brown sugar
6.10 gm fish sauce
400g cooked pork meat, shredded
250.00 ml frozen peas
250.00 ml coriander leaves
1 medium tomato diced
1 lime grated, rind only
Steamed rice, to serve
Pappadums, to serve

Instructions:

In a large saucepan over medium heat, sauté the curry paste for 1 minute until fragrant. Pour in the coconut milk and bring to a gentle boil. Lower the heat, add the eggplant, cover, and simmer for 5 minutes until the eggplant is tender.
Stir in sugar, fish sauce, and lime zest. Simmer for 1 minute. Add pork and peas. Cover and cook for 3 minutes until peas are tender. Stir in coriander, saving some leaves for garnish. Ladle curry into bowls, sprinkle diced tomato and reserved coriander leaves on top. Enjoy with steamed rice and pappadums.

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