Makes 8 Servings
- 2 tablespoons peanut oil, divided use
- 8 ounces pork sirloin cutlets, cut into 1/4-inch strips
- 1 clove garlic, minced
- 1/4 cup Thai green curry paste
- 2 cups reduced-sodium chicken or vegetable stock
- 1 pound Thai eggplant, cut into 1-inch cubes
- 1 red bell pepper, cut into 1/2-inch strips
- 3 cups green beans, cut into 1-inch pieces
- 2 tablespoons thinly sliced ginger
- 2 1/2 teaspoons chopped kaffir lime leaves (optional)
- 1/4 cup fish sauce
- 1 cup Thai basil leaves
- 1 teaspoon white and black sesame seeds, for garnish (optional)
- Heat a wok or large sauté pan over high heat. Add half of the oil and heat until it is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, about 2 minutes. Remove and reserve.
- Add the remaining oil. Add the garlic and curry paste and cook until aromatic, about 2 minutes. Add the stock and bring to a simmer, about 1 minute.
- Add the eggplant, peppers, beans, ginger, lime leaves (if using), and fish sauce. Cook until the eggplant is tender, about 8 minutes. Add the pork and cook until heated through. Remove from the heat and stir in the basil leaves.
- Sprinkle with the sesame seeds (if using), and serve immediately.