Pork and Eggplant Aubergine Curry
Discover the irresistible flavors of this Pork and Eggplant (Aubergine) Curry—an aromatic, hearty dish that’s perfect for cozy dinners or bold, flavorful meals. Tender pork shoulder or pork belly is seared to perfection and simmered alongside creamy coconut milk, fragrant curry paste, and tender chunks of eggplant, creating a rich and velvety sauce. Infused with garlic, ginger, and a hint of lime, this curry strikes the perfect balance of savory, tangy, and slightly sweet notes, while fish sauce adds umami depth. Easily customizable with red or yellow curry paste, and garnished with fresh cilantro and optional chili for a touch of heat, it’s a versatile recipe that pairs beautifully with steamed jasmine rice or warm flatbreads. Ready in just an hour, this one-pot wonder is as easy as it is satisfying. Perfect for fans of pork curry recipes, eggplant dishes, or Thai-inspired comfort food!
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Recipe Information
Ingredients
- 500 grams pork shoulder or pork belly, cut into bite-sized pieces
- 2 medium eggplant (aubergine), cubed
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry paste (red or yellow, as preferred)
- 400 ml coconut milk
- 250 ml chicken or vegetable stock
- 2 tablespoons vegetable oil
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh cilantro (coriander) leaves, chopped
- 1 whole lime, juiced
- 1 whole red chili, sliced (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat 1 tablespoon of vegetable oil in a large, deep skillet or saucepan over medium-high heat. Add the pork pieces and season with salt and black pepper. Sear the pork until browned on all sides, about 6-7 minutes. Remove the pork from the pan and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the same pan. Add the chopped onion and sauté until softened, about 4-5 minutes.
Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
Add the curry paste to the pan, stirring to coat the onions, garlic, and ginger. Cook for 2 minutes to release the flavors of the paste.
Return the seared pork to the pan. Pour in the coconut milk and chicken or vegetable stock, stirring to combine. Bring the mixture to a gentle simmer.
Add the cubed eggplant to the pan, making sure it is submerged in the liquid. Simmer gently for 20-25 minutes, or until the pork is tender and the eggplant is soft.
Stir in the fish sauce and brown sugar. Taste the curry and adjust the seasoning with additional salt or sugar if needed.
Remove the curry from the heat and stir in the lime juice. Sprinkle chopped cilantro over the top for a fresh finish.
Transfer the curry to serving bowls and garnish with sliced red chili for a touch of heat, if desired. Serve hot with steamed jasmine rice or flatbreads.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5843 mg | 254% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 69.5 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3774 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
