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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
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.
½ pound pork tenderloin, trimmed
1 teaspoon vegetable oil
1 tablespoon minced garlic, about 3 cloves
3 tablespoons jungle curry paste
2 cups defatted chicken stock
½ pound chinese eggplant, coarsely chopped
½ pound long beans, trimmed, cut into 1 inch pieces
2 tablespoons nam pla
¼ cup thinly sliced fresh krachai or 2 tablespoons loosely packed dried krachai soaked in warm water for 15 minutes, drained and sliced
2 fresh kaffir lime leaves or 4 dried, soaked in warm water for 20 minutes and drained, or 1 teaspoon grated lime zest
½ cup chopped fresh basil
Cut pork in half lengthwise and cut into ¼ 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 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.