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Pork and eggplant jungle curry
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Northern Thai Jungle Curry: Ready in 45 minutes.
Ingredients:
  • 60ml (1/4 cup) peanut oil
  • 500g (about 6) striped or small eggplants, cut into 2cm pieces
  • 56.00 gm red curry paste
  • 300g pork mince
  • 15.00 gm caster sugar
  • 500ml (2 cups) chicken style liquid stock
  • 36.60 gm fish sauce
  • 4 makrut lime leaves
  • Sliced fresh green chillies, to serve
  • Fresh Thai basil leaves, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Heat 2 tablespoons of oil in a hot wok until shimmering. Stir-fry the eggplant for 7 minutes until golden. Transfer to a plate and set aside.
  • Heat 1 tablespoon of oil in a wok over high heat. Add the curry paste and stir-fry until aromatic. Add the pork mince and cook until browned. Stir in the sugar, then pour in the stock, fish sauce, and lime leaves. Reduce heat to low and simmer for 20 minutes until the liquid reduces by half.
  • Add the eggplant back to the wok and sauté for 5 minutes, or until heated. Sprinkle with chili and basil and serve alongside steamed rice.

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