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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large deep frypan and fry the curry paste over medium-low heat for a few minutes, stirring until fragrant. | 2. Add the coconut milk, vegetable stock, sugar, eschalots, lemongrass and salt and simmer over low heat for 5 minutes. | 3. Thickly slice the eggplant and cut each slice into quarters. | 4. Add to the curry with the bamboo shoots, and simmer over low heat for 20 minutes or until tender. | 5. Add the pork and simmer gently, stirring occasionally, for 5-8 minutes or until pork is cooked. | 6. Stir in the fish sauce and lime juice, adjusting to taste. | 7. Serve the curry with steamed rice and lime wedges, scattered with the coriander and mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
green curry paste	2	tablespoons		-	-	-	-
coconut milk	400			220800.0	5318.4	2198.4	22886.4
vegetable stock	400	ml		18.6823	3.4749	0.8967	0.2616
caster sugar	1	tablespoon		-	-	-	-
shallot	2		slice	230.4	53.76	8.0	0.32
lemongrass	2		cut	-	-	-	-
eggplant	500			-	-	-	-
bamboo shoot	225		sliced rinsed drained	9173.25	1766.7	883.35	101.925
pork fillet	400	halved	sliced	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
coriander leaf	1/4	cup		0.92	0.1468	0.0852	0.0208
mint leaf	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.