Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Green-Curry Pork and Eggplant 3.6 (15) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables. Ingredients 1 tablespoon vegetable oil ⅓ 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 Directions 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. Rate it Print