Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pork and Eggplant Green Curry
- add review
- #117186
Thinly sliced pork is combined with tomatoes, eggplant, red bell pepper, and green beans in a green curry coconut milk broth. Tremendous flavor!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 1/4 pound pork medallions or tenderloin
salt
black pepper
5 tablespoons vegetable oil, divided
1 medium onion
2 cloves garlic
3 tablespoons green curry paste
1 can (15 ounce size) unsweetened coconut milk (not "lite")
1/4 teaspoon cayenne pepper
1 can (15 ounce size) diced tomatoes
2 1/2 cups water, divided
1 medium red bell pepper
1 medium eggplant
1/2 pound green beans
rice
directions
Using a thin, sharp knife, slice pork into strips about 1/2-inch thick. Season with salt and pepper.
Thinly slice onion and mince garlic. Heat 2 tablespoons of the vegetable oil over medium high heat in a wok or large saute pan. Add pork and brown for about 3 minutes until no longer pink. Remove pork with a slotted spoon and set aside.
Saute onion in the hot wok adding a bit more oil if necessary. When onion is softened, after about 3 minutes, add the garlic and saute for an additional 2 minutes. Return pork to the pan along with 2 tablespoons of the curry paste, the coconut milk, cayenne, tomatoes, and 2 cups water. Cover with a lid and reduce to a simmer.
While curry is simmering, cut red bell pepper into bite sized pieces about 1 inch by 1 inch. Do the same with the eggplant cutting into inch cubes. Trim the green beans and cut into 1 inch pieces.
Heat remaining 3 tablespoons of oil over medium heat in a large saute pan. Season vegetables with salt and pepper. Add red pepper and eggplant to the hot saute pan. Cook for about five minutes until softened. Add green beans and remaining 1/2 cup water along with remaining 1 tablespoon curry paste. Cook for about 4 minutes longer until beans are tender but crisp. Add vegetables into the pork mixture. Stir to combine. Raise heat if it is too runny to let the liquid reduce to desired consistency. Taste for seasoning. Serve with rice.
added by
nutrition data
Nutritional data has not been calculated yet.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
June 3, 2019
This was better than some of the Thai restaurants I've been to! Delish...I put a pinch of cayenne pepper and it was still too much for me, cooled it down with a few dollops of plain yogurt and the heat level was perfect. Had left over spaghetti squash and threw that in. Also used yellow curry paste as that's what I had on hand. BF loved it!! Worth the chopping effort. Will make again and again...
October 6, 2013
I really had to look to find the green curry paste but it was worth the effort because this dish was delicious. Tastes like something you'd have at an authentic restaurant. I will be making this again (now that I have green curry paste on hand!)
May 31, 2013
The green curry paste gives this a wonderfully mild but flavorful curry taste. The pork is tender and the eggplant, green beans, and tomatoes make a tasty combination.