I make this green curry sauce a lot but put different things in it or usually I just do eggplant (Italian, Graffiti, white, regular all taste yummy). I just try to make it the amounts equivalent to what the original recipe calls for (1.5 lbs meat, 1 large eggplant – so maybe 2.5 lbs of assorted veggies or chicken instead, YKWIM?!)
green curry pork and eggplant from everyday food magazine
1 tablespoon vegetable oil (I use olive or coconut)
1/3 cup green curry paste
1.5 lbs ground pork (I use 1 lb)
1 large eggplant, cut into 1 inch pieces
1.5 cups low sodium chicken broth (I use 1 cup)
3/4 cup unsweetened coconut milk (I use the whole 13 or 14 oz can)
optional toppings: scallion green, sliced thin, 1/2 cup fresh cilantro leaves, lime wedges.
cooked jasmine rice for serving (I try to use brown rice instead)
in a large skillet or wok, heat oil over medium high heat. 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 borth 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.