Jungle Curry with Pork and Thai Eggplant

Jungle Curry with Pork and Thai Eggplant


  • 1 fresh chee fah chile or 2 red jalapeño chiles
  • ¼ teaspoon salt
  • 8 canned baby corn
  • 1 pound Thai apple eggplants
  • 1 ½ pounds pork tenderloin, halved lengthwise
  • 1/3 cup fresh or frozen grachai (lesser galangal or wild ginger) or bottled grachai or ginger
  • 3 ounces Chinese long beans or green beans
  • + 8 more ingredients
    • Thai pickled garlic (gratiam dong)
    • ½ Thai red curry paste
    • ¼ cup vegetable oil
    • 3 tablespoons nam pla (Asian fish sauce; preferably Thai)
    • 1 ½ cups Thai chicken stock
    • 5 4-inch-long fresh or frozen Kaffir lime leaves (sometimes called bai makroot)
    • 1 large (6-qt) wok
    • 1 cup bai grapao (holy basil leaves)

Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration). Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add po...

View full recipe at Epicurious


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