Kaeng Paa Moo (Jungle Curry)

Recipe Ingredients

1/2 lb	227g / 8oz	Pork tenderloin - trimmed
1 teaspoon	5ml	Vegetable oil
3		Garlic - minced
3 tablespoons	45ml	Jungle curry paste
2 cups	474ml	Defatted chicken stock
1/2 lb	227g / 8oz	Chinese eggplant - coarsely chopped
1/2 lb	227g / 8oz	Long beans - trimmed, cut into 1" pieces
2 tablespoons	30ml	Fish sauce
1/4 cup	59ml	Fresh krachai (ginger) - thinly sliced or:
2 tablespoons	30ml	Loosely packed dried *
2		Fresh kaffir lime leaves or:
4		Dried **
1/2 cup	73g / 2.6oz	Chopped fresh basil

Recipe Instructions

* soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don't grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest.

Cut pork in half lengthwise and cut into 1/4-inch-thick slices.

Set aside.

In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown.

Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice.

Serves 4 as a main dish or 6 in combination with other dishes.

From "Eating Well", Jan/Feb, 1992.

Source:
Colonel Ian F. Khuntilanont-Philpott

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