Jungle Curry With Pork And Thai Eggplant Recipes
JUNGLE CURRY
This is a nicely spiced vegan curry that one can easily add bean curd or slices of meat or seafood to if they wished. They call this jungle curry because it has no coconut milk, and no coconuts grow in the jungles of northern Thailand. Not every curry needs coconut milk, and this is even great for those on a heart-healthy diet.
Provided by PalatablePastime
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare curry paste by mixing in a food processor or blender.
- Heat oil in a wok or deep skillet and add curry paste, cooking until fragrant.
- Add vegetables, coating thoroughly with curry paste, and cooking until almost crisp-tender.
- Add stock, soy sauce, lime leaves, sugar, and salt.
- Cook until vegetables are done to your liking.
- Serve garnished with cilantro and sliced chiles, over steamed rice or noodles.
GREEN-CURRY PORK AND EGGPLANT
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.
Nutrition Facts : Calories 676 g, Fat 48 g, Fiber 5 g, Protein 48 g, SaturatedFat 22 g
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