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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

15 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
Delicious. Curry added excellent flavor to simple ground pork and chunky eggplant. The coconut milk and cilantro along with chives and jasmine rice was so easy and tasteful. My only addition was fresh ground pepper, which brightened the flavor for us along with the fresh squeezed lime. Simple yet exotic flavor to others. Salad with veggies and mandarin oranges and oil and vinegar dressing was a great accomniment. M. Stewart always has the best flavor. Thanks.
Rating: 5 stars
Have made this several times and shared the recipe with friends who have asked. I have added 1 Tbs of fish sauce to the curry. Excellent