Jungle curry with pork, bok choy, and eggplant
Paleo, Gluten Free, Soy Free, Dairy Free
Jungle curry comes from mountainous, inland Thailand, where coconut trees cannot grow. That’s why the sauce, bright with red curry paste and citrusy lemongrass, is mellowed with water instead of coconut milk.
- 10 ounces pork stir-fry strips
- 1 teaspoon garlic powder
- 10 ounces Japanese eggplant
- 1 to 2 shallots
- 1 to 2 baby bok choy
- Lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - salt - olive oil)
- 2 tablespoons red curry paste (dried red chiles - fresh garlic - lemongrass - salt - shallots - galangal - shrimp paste - lime zest)
- 1 lime
- Fresh basil
Cook the pork
- Pat the pork dry with a paper towel.
In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring often, until lightly browned and cooked through, 4 to 6 minutes. Transfer to a plate to rest; do not clean the pan. While the pork cooks, start the eggplant.
Prep and cook the eggplant
- Trim the stem ends from the eggplant; cut the eggplant in half lengthwise, then crosswise on the diagonal ½ inch thick.
Prep and cook the bok choy
- Peel and thinly slice the shallot.
- Trim the root ends from the bok choy; cut the bok choy on the diagonal 1 inch thick.
Prep the garnishes; finish the curry
- Juice half the lime; cut half into wedges.
- Strip the basil leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories: 610, Protein: 34 g, Total Fat: 40 g, Monounsaturated Fat: 22.5 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 34 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1050 mg