thai Jungle Curry recipe/ Kaeng Paa Moo

thai Jungle Curry recipe/ Kaeng Paa Moo

ingredients:

• 250g Pork tenderloin, trimmed
• 1 tsp Vegetable oil
• 1 tbsp Minced garlic (3 cloves)
• 3 tbsp Jungle Curry Paste
• 2 cup Defatted chicken stock
• 250g Chinese eggplant, coarsely chopped
• 250g Long beans, trimmed, cut into I inch pieces
• 2 tbsp Fish sauce
• 1/4 cup Thinly sliced fresh krachai or  2 tbsp Loosely packed dried 
• 2 Fresh kaffir lime leaves or 4 Dried 
• 1/2 cup Chopped fresh basil.

how to:

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

2. In a large, nonstick skillet or wok, heat oil over medium-high heat.

3. 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. 

4. Add pork and stir-fry for 2 to 3 minutes, or until light brown. 

5. Add stock and bring to a boil. 

6. 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. 

7. Serve with sticky rice.

thanks

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