The flavors and cooking traditions of Thailand come to life with green curry, coconut milk, Charlie’s Pride Carnitas, eggplant, baby corn, bamboo shoots, cilantro, scallions, lime wedges and rice.
Serves:
2
Ingredients:
| ½ lb. | Charlie’s Pride Carnitas |
| 1 Tbsp. | Oil |
| 1 cup | Diced eggplant |
| ¾ cup | Baby corn |
| ½ cup | Bamboo shoots |
| 3 Tbsp. | Green curry paste |
| 3 cups | Coconut milk |
| 3 cups | Cooked white rice |
| 2 Tbsp. | Chopped cilantro |
| 2 Tbsp. | Sliced scallions |
| 1 | Lime, cut into 4 wedges |
Directions:
| 1. | In a pan, heat oil over medium heat. | |
| 2. | Sauté the eggplant for about 2 minutes. Add Charlie’s Pride Carnitas, corn, bamboo shoots, curry and coconut milk. Simmer for 10 minutes. | |
| 3. | Serve curry mixture over cooked rice. Garnish with cilantro, scallions and lime wedges. |