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Jungle Curry (Kaeng Paa Moo) Recipe - Cooking Index

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Jungle Curry (Kaeng Paa Moo)

Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozPork tenderloin - trimmed
1 teaspoon 5mlVegetable oil
1 tablespoon 15mlMinced garlic - (3 cloves)
3 tablespoons 45mlJungle curry paste - (recipe, follows)
2 cups 474mlDefatted chicken stock
1/2 lb 227g / 8ozChinese eggplant - coarsely
1/2 lb 227g / 8ozLong beans - trimmed - cut
2 tablespoons 30mlFish sauce
1/4 cup 59mlThinly sliced fresh krachai - or:
2 tablespoons 30mlLoosely packed dried *
2   Fresh kaffir lime leaves or:
4   Dried **
1/2 cup 73g / 2.6ozChopped 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.

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

Jon McCoy


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