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Jungle Curry with Pork
Gaeng Pah Muu - แกงป่าหมู
Description
Put the oil in a wok and fry the curry paste for 1-2 minutes.
Ingredients
| 300 | g | pork (shoulder or fillet - thinly sliced) |
| 4 | T | oil |
| 4 | T | red curry paste |
| 1 | big eggplant (cut into 1cm (½ inch) pieces) | |
| 1⁄4 | c | small eggplants |
| 1⁄2 | c | lesser ginger (sliced into thin strips) |
| 2 | long beans (cut into 2cm (1 inch) pieces) | |
| 1⁄4 | c | green peppercorns (young) |
| 2 | baby corn (each cut into 3 pieces) | |
| 2 | c | chicken stock (or water) |
| 2 | T | fish sauce |
| 1⁄4 | t | salt |
| 5 | kaffir lime leaves (stems removed) | |
| 1 | big, red chilli (sliced) | |
| 1⁄2 | c | holy basil |
Instructions
Put the oil in a wok and fry the curry paste for 1-2 minutes. Add the pork and stir-fry for about 2 minutes until the outside turns white.
Add all the eggplants, lesser ginger, long beans, peppercorns, baby corn and half the chicken stock.
Bring to the boil and simmer for 2 minutes, stirring continuously. Then add the rest of the chicken stock and bring back to the boil. Add the fish sauce and salt, followed by the kaffir lime leaves and the big, red chilli. Bring to the boil once again and add the holy basil leaves. Turn off the heat and serve.