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Ingredients

60ml (1/4 cup) peanut oil
500g (about 6) striped or small eggplants, cut into 2cm pieces
2 tablespoons red curry paste
300g pork mince
3 teaspoons caster sugar
500ml (2 cups) Massel chicken style liquid stock
1 1/2 tablespoons fish sauce
4 kaffir lime leaves
Sliced fresh green chillies, to serve
Fresh Thai basil leaves, to serve
Steamed jasmine rice, to serve

Method

Step 1 Heat 2 tbs oil in a wok over high heat until shimmering. Add the eggplant. Stir-fry for 7 minutes or until golden. Transfer to a plate. Set aside.
Step 2 Heat the remaining 1 tbs of the oil in the wok over high heat. Add the curry paste. Stir-fry for 2 minutes or until aromatic. Add the pork mince and stir-fry until browned. Add the sugar and stir-fry to combine. Add the stock, fish sauce and lime leaves and stir to combine. Reduce heat to low. Simmer for 20 minutes or until the liquid is reduced by half.
Step 3 Return the eggplant to the wok and cook for 5 minutes or until warmed through. Sprinkle with chilli and basil. Serve with steamed rice.

Pork and eggplant jungle curry

How to make Pork and eggplant jungle curry

Ingredients

Method