Thai Green Curry with Pork and Vegetables
Warm up a chilly evening with this recipe from the CIA's Vegetables cookbook. This dish can be easily made vegetarian by omitting the pork and adding more vegetables.
Learn how to cut peppers in our knife-skills video.
Makes 8 Servings
- 2 tablespoons peanut oil, divided use
- 8 ounces pork sirloin cutlets, cut into 1/4-inch strips
- 1 clove garlic, minced
- 1/4 cup Thai green curry paste
- 2 cups reduced-sodium chicken or vegetable stock
- 1 pound Thai eggplant, cut into 1-inch cubes
- 1 red bell pepper, cut into 1/2-inch strips
- 3 cups green beans, cut into 1-inch pieces
- 2 tablespoons thinly sliced ginger
- 2 1/2 teaspoons chopped kaffir lime leaves (optional)
- 1/4 cup fish sauce
- 1 cup Thai basil leaves
- 1 teaspoon white and black sesame seeds, for garnish (optional)
- Heat a wok or large sauté pan over high heat. Add half of the oil and heat until it is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, about 2 minutes. Remove and reserve.
- Add the remaining oil. Add the garlic and curry paste and cook until aromatic, about 2 minutes. Add the stock and bring to a simmer, about 1 minute.
- Add the eggplant, peppers, beans, ginger, lime leaves (if using), and fish sauce. Cook until the eggplant is tender, about 8 minutes. Add the pork and cook until heated through. Remove from the heat and stir in the basil leaves.
- Sprinkle with the sesame seeds (if using), and serve immediately.
Per serving: 122 CALORIES, 9 g PROTEIN, 9 g CARBOHYDRATES, 4 g FIBER, 5.5 g TOTAL FAT (1.5 g saturated fat), 798 mg SODIUM, 18 mg CHOLESTEROL