Tuesday, December 14, 2010
Pork, eggplant and pea curry
Adapted from Coles Christmas Magazine 2009
Serves 3-4 / Preparation 10 mins / Cooking 10 mins
600g diced heart smart pork
1 Tbsp Thai red curry paste
400mL can lite coconut milk
half a medium eggplant, chopped
1 Tbsp palm sugar (or you could use brown sugar)
1 tsp fish sauce
1 stalk lemongrass, white part only, sliced thinly
1 cup frozen peas
1 cup coriander leaves
1 medium tomato, diced
steamed rice to serve (optional)
1 Spray a large pan or wok with cooking spray, and lightly brown diced pork on high heat. Remove from pan and set aside.
2 Reduce heat to medium, respray pan and heat curry paste for 1 minute, until fragrant. Add coconut milk. Bring to the boil. Reduce heat to low. Add eggplant and simmer, covered, for 5 mins, until tender.
3 Add sugar, fish sauce and lemongrass. Simmer for 1 min. Add cooked pork and peas. Cover and cook for 3 mins, until peas are tender. Stir through coriander, reserving a few leaves to garnish. Spoon curry into serving bowls, top each with diced tomato and coriander leaves.
Serve with steamed rice, if desired.