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, Protein Plus

2 Servings, 610 Calories/Serving

30 Minutes

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.

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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 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

Nutrition per serving

Calories 610, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1050mg (46% DV), Total Carb. 34g (12% DV), Fiber 8g (29% DV), Protein 34g
Contains: Crustacean Shellfish


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

Wash produce before use


Cook the pork

  • Pat the pork dry with a paper towel.
In a bowl, season the meat generously with salt, pepper, and garlic powder; stir to coat.
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.
In the same pan used to cook the pork, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the eggplant, season with salt, and cook, stirring often, until it begins to brown and soften, 4 to 6 minutes. While the eggplant cooks, prepare the bok choy.


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.
Stir the shallot and lemongrass paste into the eggplant and cook until fragrant, about 30 seconds. Add the bok choy and desired amount of red curry paste and stir to coat. Pour in 1 cup of water. Bring to a boil, reduce to a vigorous simmer, and cook, stirring a few times, until the bok choy is wilted and the liquid is reduced by half, 3 to 5 minutes. While the bok choy simmers, prepare the garnishes.


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.
Add the pork to the curry and cook until warmed through, about 30 seconds. Remove the curry from the heat, stir in the lime juice and basil and season to taste with salt.


Transfer the curry to individual bowls. Serve with lime wedges on the side.