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    You are in: Home / Recipes / Pork and Eggplant (Aubergine) Curry Recipe
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    Pork and Eggplant (Aubergine) Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Jewelies's Note:

    From Delicious magazine! Serve on jasmine rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large deep frypan and fry the curry paste over medium-low heat for a few minutes, stirring until fragrant.
    2. 2
      Add the coconut milk, vegetable stock, sugar, eschalots, lemongrass and salt and simmer over low heat for 5 minutes.
    3. 3
      Thickly slice the eggplant and cut each slice into quarters.
    4. 4
      Add to the curry with the bamboo shoots, and simmer over low heat for 20 minutes or until tender.
    5. 5
      Add the pork and simmer gently, stirring occasionally, for 5-8 minutes or until pork is cooked.
    6. 6
      Stir in the fish sauce and lime juice, adjusting to taste.
    7. 7
      Serve the curry with steamed rice and lime wedges, scattered with the coriander and mint leaves.

    Ratings & Reviews:

    • on July 30, 2008

      45

      Yummy! I had to make a couple of substitutions based on what I had around: a little less eggplant (from my garden and the others were not ready) brown sugar for caster sugar garlic for shallots no bamboo shoots no cilantro I also used a little bit less stock to make the sauce on the thick side. The eggplant were delicious! My husband finished them before his meat, which is rarity for any vegetable. This is definitely going on our repeat list, and I'll make sure to have the correct ingredients on hand next time. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork and Eggplant (Aubergine) Curry

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.3
     
    Calories from Fat 267
    62%
    Total Fat 29.6 g
    45%
    Saturated Fat 21.1 g
    105%
    Cholesterol 63.0 mg
    21%
    Sodium 715.1 mg
    29%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 5.6 g
    22%
    Sugars 8.0 g
    32%
    Protein 26.4 g
    52%

    The following items or measurements are not included:

    green curry paste

    vegetable stock

    lemongrass

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