Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Pork tenderloin - trimmed

  2. 1 teaspoon 5ml Vegetable oil

  3. 3 Garlic - minced

  4. 3 tablespoons 45ml Jungle curry paste

  5. 2 cups 474ml Defatted chicken stock

  6. 1/2 lb 227g / 8oz Chinese eggplant - coarsely chopped

  7. 1/2 lb 227g / 8oz Long beans - trimmed, cut into 1" pieces

  8. 2 tablespoons 30ml Fish sauce

  9. 1/4 cup 59ml Fresh krachai (ginger) - thinly sliced or:

  10. 2 tablespoons 30ml Loosely packed dried

  11. 2 Fresh kaffir lime leaves or:

  12. 4 Dried **

  13. 1/2 cup 73g / 2.6oz Chopped fresh basil

Instructions Jump to Ingredients ↑

  1. * soaked in warm water for 15 minutes, drained and sliced (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.

  2. Cut pork in half lengthwise and cut into 1/4-inch-thick slices.

  3. Set aside.

  4. 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.

  5. 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.

  6. Serves 4 as a main dish or 6 in combination with other dishes.

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


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