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.
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
Calories: 610, Protein: 34 g, Fiber: 8 g, Total Fat: 40 g, Monounsaturated Fat: 22.5 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Sodium: 1050 mg, Carbohydrates: 34 g, Added Sugar: 0 g.
Contains: Crustacean shellfish