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Green-Curry Pork and Eggplant
Ingredients
  • 1 tablespoon vegetable oil
  • ⅓ cup green curry paste
  • 1 ½ pounds ground pork
  • 1 large eggplant, cut into 1-inch pieces
  • 1 ½ cups low-sodium chicken broth
  • ¾ cup unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 1 scallion green, thinly sliced
  • ½ cup fresh cilantro leaves
  • Lime wedges (optional), for serving
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