In a Dutch Oven
Chunky Pork & Tomato Coconut Green Curry
1 tablespoon canola oil
4 small shallots, sliced into thin rings and separated
1 cup (³⁄₈-inch) diced peeled eggplant
1 orange bell pepper, cut into thin strips
1 tablespoon Thai green curry paste
¾ pound boneless pork loin, trimmed and cut into ³⁄₈-inch cubes
2 cups reduced-sodium vegetable or chicken broth
1 (14-ounce) can light (reduced-fat) coconut milk
1 tablespoon Asian fish sauce
1 cup halved cherry tomatoes
½ cup lightly packed fresh cilantro leaves
3 cups hot cooked brown jasmine rice
1 Heat oil in medium Dutch oven over medium-high heat. Add shallots and cook, stirring frequently, until softened, about 5 minutes. Add eggplant and cook, stirring frequently, until lightly browned, about 3 minutes.
2 Reduce heat to medium. Add bell pepper and curry paste to pot; cook, stirring constantly, until fragrant, about 2 minutes. Add pork, broth, coconut milk, and fish sauce. Increase heat to medium-high and bring to boil.
3 Reduce heat and simmer until pork is fork-tender, about 30 minutes. Remove pot from heat; stir in tomatoes and cilantro. Serve over rice.
PER SERVING (1 cup curry and ½ cup rice): 284 Cal, 11 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 33 mg Chol, 389 mg Sod, 34 g Carb, 3 g Sugar, 3 g Fib, 15 g Prot, 41 mg Calc.
FYI The curry pastes of Southeast Asia are named by their colors, which range from red to green to orange-yellow. Thai green curry paste is made from a combination of various chiles, lemongrass, coriander root, garlic, shrimp paste, kaffir lime, and salt. It is hotter than the more commonly used red curry paste.