{"id":3268,"date":"2015-01-30T00:15:25","date_gmt":"2015-01-29T16:15:25","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3268"},"modified":"2015-08-07T14:52:46","modified_gmt":"2015-08-07T06:52:46","slug":"pork-eggplant-curry","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/pork-eggplant-curry\/","title":{"rendered":"(paleo) Pork & eggplant curry"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Hellllllloooooo!!!!!\u00a0 It is so long since I have posted on my website, looked at a new recipe or even spoken to you all that I feel like I\u00a0almost need to reintroduce myself.<\/p>\n

For those who are new to my\u00a0blog, my sincere welcome, I hope you find it interesting.\u00a0 For those who are dedicated readers, my heartfelt gratitude for inspiring me to continue doing what I do.<\/p>\n

You may have seen a little \u201cshift\u201d in my recipes lately to a paleo style of eating.\u00a0 This has been due to some serious health issues that I was trying to resolve with the assistance of my gorgeous and fabulous Naturopath (if you want her name just let me know) and through changing my diet.\u00a0 I\u2019m really pleased to say that we have made some significant progress and I am feeling so much better.<\/p>\n

It doesn\u2019t mean that you have to follow the paleo way of eating to enjoy my\u00a0recipes, it just means that you will enjoy the food and it will be good for you.<\/p>\n

This is a recipe that I adapted to the Thermomix.\u00a0 It is something that has been a part of my repertoire\u00a0for many years and if I ever make it for friends there are lots of positive comments.\u00a0 There are a few ingredients but don\u2019t get scared, just keep reading.\u00a0 In the hint and tips I will make sure that I tell you how and where I buy my ingredients.<\/p>\n

Now I know it is the middle of summer (at least in Perth) so not necessarily curry season but I\u2019ve always been a bit strange like that.\u00a0 I love eating hot things in hot weather and cold things in cold weather.\u00a0 So summer = curry and winter = ice cream.\u00a0 Weird, right :).\u00a0 No matter when you make this I hope you enjoy it.\u00a0 It is definitely a favourite in our house.\u00a0 Oh, and like many curries, the leftovers are even better :).<\/p>\n

(paleo)\u00a0Pork & eggplant curry\u00a0<\/span>(recipe by Fiona at Food 4 Thought).
\nServes 4-6<\/p>\n

Ingredients<\/span>
\n paste\u00a0<\/em><\/span>
\n4 garlic cloves
\n100g red onion\/shallot
\n50g fresh or frozen lemongrass, chopped into 1cm pieces
\nzest of 1 lime, peeled with a peeler, reserve lime flesh
\n20g fresh or frozen coriander root (about 8-10)
\n\u00bd teaspoon shrimp paste
\n1 fresh or frozen kaffir lime leaf
\n1\u00a0teaspoon paprika
\n\u00bd teaspoon ground turmeric
\n1\u00a0teaspoon cumin seeds or \u00bd teaspoon ground cumin
\n\u00bd teaspoon dried chilli flakes
\n20g olive oil
\n100g water<\/p>\n

<\/em>curry<\/em><\/span>
\n400 – 500g pork loin, cut into 3cm pieces
\n300g eggplant, cut into 2cm pieces
\n200g coconut milk
\n20-30g fish sauce
\n20-30g raw honey or coconut sugar<\/p>\n

Preparation
\n<\/span>For paste, <\/em>place all ingredients into TM mixing bowl and blend for\u00a030 seconds\u00a0<\/strong>on speed\u00a07.\u00a0 <\/strong>Scrape around the sides of the bowl and repeat.\u00a0\u00a0Scrape around the sides of the bowl and cook for\u00a05 minutes <\/strong>at 100\u00b0C\u00a0<\/strong>on speed\u00a02<\/strong>.\u00a0 Scrape around the sides and base of the TM mixing bowl.\u00a0\u00a0Store paste for\u00a0another time\u00a0or leave it in the bowl and use it immediately.<\/p>\n

For curry,<\/em> place pre-made paste into TM mixing bowl and add pork pieces.\u00a0 Cook for\u00a03 minutes <\/strong>at 100\u00b0C\u00a0<\/strong>on reverse, speed\u00a0soft<\/strong>.\u00a0\u00a0 Add eggplant and coconut milk.\u00a0Cook for\u00a050 minutes <\/strong>at 90\u00b0C\u00a0<\/strong>on reverse, speed\u00a0soft<\/strong>.\u00a0 Add fish sauce and coconut sugar then cook for\u00a0another 10 minutes <\/strong>at 90\u00b0C\u00a0<\/strong>on reverse, speed\u00a0soft<\/strong>.<\/p>\n

Squeeze over some juice from reserved lime and serve with cauliflower rice or side dish of your choice.<\/p>\n

My tips:<\/span>\u00a0 *The ingredients for the paste can be purchased from Asian food stores and some supermarkets.\u00a0 They are all quite common and easy to find.\u00a0 To make it easier, sometime I will buy pre-cut lemongrass that has been frozen, just use the same weight.\u00a0 *You can double or even triple this paste then just divide it up.\u00a0 Use what you need for this recipe then keep the rest in the fridge until you want to use it.\u00a0 You could also freeze it.\u00a0 *You can substitute chicken thigh for the pork and it is equally delicious.\u00a0 I would cook it for the same amount of time because you need the eggplant to soften.\u00a0 Chicken breast would not work in this dish.<\/p>\n

\"\"<\/a><\/p>\n

ease: 7\/10.\u00a0\u00a0Just a few steps in the preparation<\/strong>!
\nprep time:\u00a015 minutes <\/strong>+ standing time\u00a0<\/strong>
\ncooking time:\u00a070 minutes\u00a0<\/strong>(for curry only)
\ntotal:\u00a085 minutes <\/strong>+ standing time<\/p>\n

taste: 9\/10<\/strong>\u00a0I LOVE the flavours in this curry.\u00a0 A delicious winter (or summer \ud83d\ude42 ) warmer.<\/p>\n

would I make it again:\u00a0 What do you think? <\/strong>\":)\"<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Hellllllloooooo!!!!! It is so long since I have posted on my website, looked at a new recipe or even spoken to you all that I feel like I almost need to reintroduce myself.<\/p>\n

For those who are new to my blog, my sincere welcome, I hope you find it interesting. […]<\/p>\n","protected":false},"author":2,"featured_media":3277,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[46,57,70,28,54,71,38,23,95,65],"tags":[117,127,139,101,124,140,110,21,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3268"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3268"}],"version-history":[{"count":27,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3268\/revisions"}],"predecessor-version":[{"id":3291,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3268\/revisions\/3291"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3277"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3268"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}