Thai · Dinner
Jungle Curry Pork
Pork shoulder simmered in a spiked chili-and-herb broth built without coconut milk, the defining Thai jungle-curry style. Krachai, holy basil, green beans and Thai eggplant round out the pork, with fish sauce and green chilies pushing sharp, peppery heat. Served over jasmine rice as a brothy, herbaceous curry.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
22.3gFat
34.6gCarbs
8.9gSugar
4.3gFiber
1580mgSodium
133mgChol
7.6gSat Fat
890mgPotassium
85mgCalcium
3.6mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain, julienne krachai, cut green beans into 1-inch pieces, slice eggplant and green chilies, and tear kaffir lime leaves.
2
Bloom
Heat a wok over medium heat with no added oil, add red curry paste and minced garlic, and stir for 1 minute until glossy and darker red.
3
Sear
Add pork shoulder to the wok and stir-fry over medium-high heat for 3 to 4 minutes until opaque and lightly browned at the edges.
4
Simmer
Pour chicken stock into the wok, stir in fish sauce and palm sugar, and simmer over medium heat for 5 minutes until pork is nearly cooked through.
5
Finish
Add krachai, green beans, eggplant, green chilies, kaffir lime leaves and white pepper, and simmer over medium heat for 6 minutes until vegetables are tender and broth darkens.
6
Plate
Fold in holy basil leaves off the heat, then ladle curry into a bowl and serve immediately with jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 2 tbsp2 tbsp red curry paste
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp fish sauce
- 4 cloves4 cloves garlic
- 1 oz28g krachai (wild ginger), or substitute fresh ginger
- 1/2 cup50g green beans
- 4 slices4 slices Thai eggplant, or substitute regular eggplant cut small
- 44 fresh green chilies, adjust to taste
- 1/2 cup14g holy basil leaves, or substitute Thai basil
- 2 tsp2 tsp palm sugar or brown sugar
- 1 tsp1 tsp ground white pepper
- 44 kaffir lime leaves
- 1 cup196g jasmine rice, cooked, for serving
