Under 30 Minutes

Green-Curry Pork and Eggplant

Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2011


  • 1 tablespoon vegetable oil
  • 1/3 cup green curry paste
  • 1 1/2 pounds ground pork
  • 1 large eggplant, cut into 1-inch pieces
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 cup unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 1 scallion green, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • Lime wedges (optional), for serving


  1. In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.

Cook's Notes

Look for curry pastes in your supermarket's Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.


Be the first to comment!