Recipe - Kaeng Paa Moo (Jungle Curry)

Stephen Ceideburg
One half pound Pork tenderloin, trimmed
1 teaspoon Vegetable oil
1 tablespoon Minced garlic (3 cloves)
3 tablespoon Jungle Curry Paste (recipe
follows)
2 cup Defatted chicken stock
One half pound Chinese eggplant, coarsely
chopped
One half pound Long beans, trimmed, cut
into I inch pieces
2 tablespoon Fish sauce
One fourth cup Thinly cut or sliced up fresh krachai
or:
2 tablespoon Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
One half cup Chopped fresh basil

* soaked in warm water for 15 minutes, drained and cut or sliced up (optional) **
soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

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.

Cut pork in half lengthwise and cut into 1/4inchthick slices. Set aside.
In a large, nonstick skillet or wok, heat oil over mediumhigh heat. Add
garlic and stirfry 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 stirfry 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.

113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

From "Eating Well", Jan/Feb, 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip