Photo: Sam Loyd
Savory Eggplant Hot Pot with Pork
10 ingredients
Serves 4.
openrecipes
Thai red curry paste is a blend of fiery chilies, lemongrass, kaffir lime leaf and galangal. A jarred version is an easy way to add a burst of complex flavor to quick dishes like this one. If you want something milder, reduce the curry paste by half. Serve with steamed jasmine rice.
Estimated Nutrition (whole recipe, rough)
582
Calories
60g
Protein
31g
Fat
13g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pork tenderloin, about 1 lb.
- Salt, to taste
- 1 lb. slender eggplant
- 2 red Fresno chilies
- 1 Tbs. canola oil
- 2 tsp. Thai red curry paste
- 2 cups chicken broth
- 3 to 3 1/2 tsp. fresh lime juice
- 1 to 1 1/2 tsp. Asian fish sauce
- 1/4 cup fresh cilantro sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes