Jungle curry with pork, bok choy and eggplant
Jungle curry originates from inland Thailand, where coconuts don’t grow. Bright red curry paste, citrusy lemongrass and sharp Thai basil add flavor to lightly seared pork and soft japanese eggplant in this quick coconut-free, veggie-packed curry.
- 10 ounces diced
- seasoned pork shoulder
- 1 to 2 japanese eggplants
- 2 shallots
- 2 cloves garlic
- 1-inch piece ginger
- 1 stalk lemongrass
- 2 heads baby bok choy
- 2 tablespoons red curry paste
- small bunch Thai basil
- 1 lime
*Peel and thinly slice shallots, garlic and ginger.
*Slice lemongrass into quarters on a sharp angle.
*Wash bok choy and slice into 1-inch pieces.