Reviews (2)        Add Rating & Review     15 Ratings   5 star values:        2    4 star values:        6    3 star values:        6    2 star values:        1    1 star values:        0                Martha Stewart Member     Rating: 3 stars       02/16/2015   Delicious. Curry added excellent flavor to simple ground pork and chunky eggplant. The coconut milk and cilantro along with chives and jasmine rice was so easy and tasteful. My only addition was fresh ground pepper, which brightened the flavor for us along with the fresh squeezed lime. Simple yet exotic flavor to others. Salad with veggies and mandarin oranges and oil and vinegar dressing was a great accomniment. M. Stewart always has the best flavor. Thanks.         Martha Stewart Member     Rating: 5 stars       01/27/2012   Have made this several times and shared the recipe with friends who have asked. I have added 1 Tbs of fish sauce to the curry. Excellent

Back to Green-Curry Pork and Eggplant All Reviews for Green-Curry Pork and Eggplant - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Green-Curry Pork and Eggplant Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 1 tablespoon vegetable oil 1/3 cup green curry paste 1 1/2 pounds ground pork 1 large eggplant, cut into 1-inch pieces 1 1/2 cups low-sodium chicken broth 3/4 cup unsweetened coconut milk Cooked jasmine rice, for serving 1 scallion green, thinly sliced 1/2 cup fresh cilantro leaves Lime wedges (optional), for serving

Cook’s Notes Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

Gallery Green-Curry Pork and Eggplant

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Green-Curry Pork and Eggplant

Green-Curry Pork and Eggplant

Green-Curry Pork and Eggplant

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon vegetable oil 1/3 cup green curry paste 1 1/2 pounds ground pork 1 large eggplant, cut into 1-inch pieces 1 1/2 cups low-sodium chicken broth 3/4 cup unsweetened coconut milk Cooked jasmine rice, for serving 1 scallion green, thinly sliced 1/2 cup fresh cilantro leaves Lime wedges (optional), for serving

Directions

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.

Cook’s Notes Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

Cook’s Notes

Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

Reviews (2)

 Add Rating & Review     15 Ratings   5 star values:        2    4 star values:        6    3 star values:        6    2 star values:        1    1 star values:        0        

   Martha Stewart Member     Rating: 3 stars       02/16/2015   Delicious. Curry added excellent flavor to simple ground pork and chunky eggplant. The coconut milk and cilantro along with chives and jasmine rice was so easy and tasteful. My only addition was fresh ground pepper, which brightened the flavor for us along with the fresh squeezed lime. Simple yet exotic flavor to others. Salad with veggies and mandarin oranges and oil and vinegar dressing was a great accomniment. M. Stewart always has the best flavor. Thanks.         Martha Stewart Member     Rating: 5 stars       01/27/2012   Have made this several times and shared the recipe with friends who have asked. I have added 1 Tbs of fish sauce to the curry. Excellent

Reviews (2)

Add Rating & Review     15 Ratings   5 star values:        2    4 star values:        6    3 star values:        6    2 star values:        1    1 star values:        0

Add Rating & Review

15 Ratings 5 star values: 2 4 star values: 6 3 star values: 6 2 star values: 1 1 star values: 0

15 Ratings 5 star values: 2 4 star values: 6 3 star values: 6 2 star values: 1 1 star values: 0

15 Ratings 5 star values: 2 4 star values: 6 3 star values: 6 2 star values: 1 1 star values: 0

  • 5 star values: 2 4 star values: 6 3 star values: 6 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: 3 stars       02/16/2015   Delicious. Curry added excellent flavor to simple ground pork and chunky eggplant. The coconut milk and cilantro along with chives and jasmine rice was so easy and tasteful. My only addition was fresh ground pepper, which brightened the flavor for us along with the fresh squeezed lime. Simple yet exotic flavor to others. Salad with veggies and mandarin oranges and oil and vinegar dressing was a great accomniment. M. Stewart always has the best flavor. Thanks.  

Martha Stewart Member     Rating: 5 stars       01/27/2012   Have made this several times and shared the recipe with friends who have asked. I have added 1 Tbs of fish sauce to the curry. Excellent

    Martha Stewart Member

    Rating: 3 stars 02/16/2015

Delicious. Curry added excellent flavor to simple ground pork and chunky eggplant. The coconut milk and cilantro along with chives and jasmine rice was so easy and tasteful. My only addition was fresh ground pepper, which brightened the flavor for us along with the fresh squeezed lime. Simple yet exotic flavor to others. Salad with veggies and mandarin oranges and oil and vinegar dressing was a great accomniment. M. Stewart always has the best flavor. Thanks.

Rating: 3 stars

Rating: 5 stars 01/27/2012

Have made this several times and shared the recipe with friends who have asked. I have added 1 Tbs of fish sauce to the curry. Excellent

Rating: 5 stars

All Reviews for Green-Curry Pork and Eggplant

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green-Curry Pork and Eggplant

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest