Jungle curry with pork, bok choy and eggplant

Jungle curry with pork, bok choy and eggplant

2
Servings
610
Cal/serving
30
Min
Paleo Gluten Free Dairy Free Soy Free

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.

Ingredients

  • 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

Instructions

1

Sear pork

In a large sauté, heat 1 tablespoon oil on medium until shimmering. Sear pork until golden brown on all sides and cooked through, 4 to 6 minutes. Set aside to rest. Move on to prep while that’s cooking.

2

Prep veggies

*Rinse eggplant, cut in half and slice into ½-inch half moons.
*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.

3

Make curry

In same pan, heat 1 tablespoon oil on medium until shimmering. Toss in eggplant and a generous pinch of salt and cook until it starts to soften, 4 to 6 minutes. Stir in shallot, garlic, ginger and lemongrass and cook until fragrant, about 30 seconds. Mix in red curry paste and stir until all the veggies are well coated. Add pork, bok choy and 1 cup water. Simmer until bok choy wilts, liquid reduces and flavors have infused, 5 to 7 minutes.

4

Finish, plate

Coarsely chop basil and slice lime into quarters. Remove curry from heat, stir in basil and a squeeze of lime. Season with salt to taste. Divide evenly between two bowls and serve with a side of lime wedges.
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