Jungle Curry (Kaeng Paa Moo)
kaffir lime leaves
Cut pork in half lengthwise and cut into ¼ inch-thick slices.
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.
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.