Thai Green Curry with Pork and Eggplant

Thai Green Curry with Pork and Eggplant
Photo by Scott Phillips


  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
  • 1 (13.5- to 14-oz.) can coconut milk
  • 1 cup sliced cabbage (1-inch-wide bite-size strips)
  • 1 cup bite-size Japanese or Chinese eggplant pieces
  • ¼ cup green curry paste
  • 1 lb. pork tenderloin, cut into ¼-inch-thick bite-size slices
  • + 5 more ingredients
    • 1 cup sliced onions (½-inch-thick slices)
    • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
    • 1 tsp. fish sauce; more as needed
    • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
    • ¼ cup loosely packed chopped fresh cilantro (leaves and tender stems)

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking


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