Jungle curry with pork, bok choy and eggplant

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Jungle curry with pork, bok choy and eggplant

Jungle curry with pork, bok choy and eggplant

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 610 Calories/Serving

30 Minutes

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.