Pork, eggplant and green beans in red curry sounds pretty good, right? I was lucky to find some lovely little Japanese eggplants at a local market, but bigger ones would be fine too, just cut them in small pieces and start them before the pork so they’ll be nice and tender. Serves 2-3:
Thai Red Curry Pork and Eggplant
- 1 14 ounce can coconut milk
- 1-2 tablespoons Thai red curry paste
- 9 ounces pork loin, thinly sliced
- 3-4 baby eggplants, cut into bite sized pieces
- Handful of green beans, stemmed and cut in half
- 1-2 tablespoons light brown sugar
- 2-3 tablespoons fish sauce
- 2-3 makrut lime leaves, very finely sliced (lime zest is a fine substitute)
- Small handful Thai basil, sliced
- 1 red chili, finely sliced
Put 2-3 tablespoons coconut milk in a large sauté pan over high heat. When it starts bubbling, add the curry paste and stir for 1-2 minutes until fragrant.
Add the eggplant and cook for a few minutes, then add the pork, cook for a few minutes then add the green beans. Stir.
Add the brown sugar, fish sauce, lime leaves and the rest of the coconut milk. Mix well. Simmer for about 5-7 minutes. Taste and add more fish sauce and/or curry paste.
Stir in the basil and red chili. Serve with jasmine rice and enjoy!
So easy and really tasty! If you start a pot of rice, this will be done by the time the rice is finished cooking.
I used a pork tenderloin and it was great– sliced chicken breast would work well too. I might try it with a duck breast, since duck and red curry is a favorite combo.
Don’t worry about having lime leaves, lime zest will work, and regular basil is a good substitute for Thai basil.
The one thing to be fussy about is the coconut milk. DO NOT use low fat, it’s just awful and will ruin the dish (trust me on this one).