In order to bring you the best organic produce, some ingredients may differ from those depicted.
Jungle curry with pork, bok choy and eggplant
Gluten-Free, Soy-Free, Paleo, Dairy-Free
2 Servings, 610 Calories/Serving
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.
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
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.
Wash produce before use
*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.