Thai jungle curry with pork and aubergine
A fiery, thin, herby curry with no coconut milk at all. Packed with vegetables and ready in thirty five minutes.
- Time35 min
- LevelMedium
- Costabout £3.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet instructions.
12 min - 2
Heat the oil in a large pan. Fry the curry paste for 2 minutes until fragrant, then add the pork and stir for 3 minutes.
5 min - 3
Pour in the broth and add the aubergine and lime leaves. Simmer for 10 minutes until the aubergine is soft.
10 min - 4
Add the beans and pepper and simmer for 5 minutes.
5 min - 5
Season with the fish sauce and lime juice, then stir in the basil. It should taste hot, salty and sour.
- 6
Serve in bowls over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.