Green-Curry Pork and Eggplant

Prep Time:
25 mins
Total Time:
25 mins

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


  • 1 tablespoon vegetable oil

  • cup green curry paste

  • 1 ½ pounds ground pork

  • 1 large eggplant, cut into 1-inch pieces

  • 1 ½ cups low-sodium chicken broth

  • ¾ cup unsweetened coconut milk

  • Cooked jasmine rice, for serving

  • 1 scallion green, thinly sliced

  • ½ 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.

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