Pork And Eggplant (Aubergine) Curry

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
384
FAT
87%
CHOL
0%
SOD
72%

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Ingredients for 4 servings

2 shallots , slice

1/2 teaspoon salt

1/4 cup coriander leaves

500 g eggplants

1 tablespoon caster sugar

1/4 cup mint leaf

400 ml vegetable stock

2 lemongrass , stems cut into 3cm lengths (white part only)

400 ml coconut milk

1 tablespoon fish sauce (or to taste)

2 tablespoons thai green curry paste

1 tablespoon lime juice , plus wedges to serve (or to taste)

400 g pork fillets, halved lengthways, thinly sliced into strips

225 g sliced bamboo shoots , rinsed & drained

1 tablespoon vegetable oil

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