Pork and Eggplant (Aubergine) Curry

Recipe by Jewelies
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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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