Jungle Curry with Pork and Thai Eggplant

Jungle Curry with Pork and Thai Eggplant
Photo by GEORGE WHITESIDE

Ingredients

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

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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