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Print this Recipe    Thai Curry 05

Jungle Curry (Kaeng Paa Moo)

1/2 lb pork tenderloin, trimmed
1 ts vegetable oil
1 tb minced garlic (3 cloves)
3 tb jungle Curry Paste (recipe follows)
2 c defatted chicken stock
1/2 lb Chinese eggplant, coarsely chopped
1/2 lb long beans, trimmed, cut into 1 inch pieces
2 tb fish sauce
1/4 c thinly sliced fresh krachai or 2 tb Loosely packed dried, soaked
in warm water for 15 minutes, drained and sliced (optional)
2 fresh kaffir lime leaves or 4 dried, soaked in warm water for 20 minutes
and drained, or 1 tsp grated lime zest
1/2 c chopped fresh basil

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.



Jungle Curry Paste (Kaeng Paa)

2 lg shallots, minced
1 tb minced garlic (3 cloves)
1 tb peeled, minced fresh galangal or 2-inch long slice dried, soaked
in hot water for 30 minutes, drained and minced or 2 tsp peeled,
minced gingerroot
1 inch piece fresh lemongrass, minced, or
1 tb dried, soaked in water for 30 minutes, drained and minced
8 dried whole red chilies, with seeds, minced, or 2 1/2 ts red-pepper flakes
2 ts minced cilantro root
1 fresh kaffir lime leaf, minced or 2 dried, soaked in warm water for 20
minutes, drained and minced, or 1/2 tsp. grated lime zest
1/2 ts shrimp paste

The preparation of Thai curry pastes involves pounding or grinding
together an array of spices and herbs. This recipe is very hot;
cut down on the amount of dried red chilies if a milder curry is
desired.

In a mortar or a small bowl, combine all the ingredients. Using a
pestle or the back of a metal spoon, press down on the mixture and
stir until it forms a paste. (The curry paste can be prepared ahead
and stored in an airtight container in the refrigerator for up to
1 week or in the freezer for up to 3 months.)

Makes 3 to 3 1/2 Tbsp.

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