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Jungle Curry

by Livestrong_Recipes  |  Feb 17, 2017

Jungle Curry
  1. PREP
  2. 25 m
  • COOK
  • 30 m
  • TOTAL
  • 55 m

This watery, translucent curry usually packs some serious spiciness. It also gets its incredible flavor from lemongrass, Thai basil, hot peppers, ginger and red chili paste.

INGREDIENTS

SERVES 3

  • 1 sec Vegetable Oil Cooking Spray
  • 10 oz Baby Portabello Mushrooms
  • 4 cups Eggplant
  • 1/4 cup Fresh Ginger Root
  • 1/4 cup Thai Red Curry Paste
  • 2 cups Broth, Low Sodium, Chicken
  • 2 tbsp Fish Sauce
  • 2 tbsp Lime Juice
  • 1 tbsp Vegetable Oil
  • 1 lb Pork, fresh, enhanced, loin, tenderloin, separable lean only, raw
  • 1/2 tsp Sea Salt
  • 5 Peppers, hot chili, green, raw
  • 2 cups Green Beans, French Style
  • 1 medium red bell pepper
  • 1 Whole Yellow Bell Pepper
  • 1 medium green bell pepper
  • 15 oz Baby Corn
  • 8 oz Bamboo shoots, canned, drained solids
  • 1/2 cup Basil, fresh

DIRECTIONS

1 Warm a large pot or saucepan over medium heat. Spray bottom and add mushrooms and eggplant. Cook 2 minutes until eggplant browns. Toss to cook all sides (about five minutes).
2 Add ginger and chile paste and cook 2 minutes.
3 Add chicken broth, fish sauce and lime juice. Stir to deglaze pan. Cook 10 minutes.
4 Add chiles, beans, peppers, corn and shoots.
5 Warm a separate pan over high heat. When water beads, add 1 tbsp vegetable oil. Season tenderloin with salt and pepper on all sides. Sear all sides of (about 4 minutes each side) then remove and rest 5 minutes.
6 Slice meat thinly and on the bias. Quarter the portions, and top with basil chiffonade.
7 Portion and serve.
8 PC: Arthur Bovino