Jungle Curry (Kaeng Paa Moo)
Jungle Curry (Kaeng Paa Moo) recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork tenderloin
trimmed |
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | cups |
chicken broth
|
|
| ½ | pound |
eggplant
chopped |
|
| ½ | pound |
long beans
trimmed |
* |
| 2 | tablespoons |
fish sauce
|
|
| 2 | each |
kaffir lime leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork tenderloin
trimmed |
|
| 5 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
minced |
|
| 473 | ml |
chicken broth
|
|
| 226.8 | g |
eggplant
chopped |
|
| 226.8 | g |
long beans
trimmed |
* |
| 3E+1 | ml |
fish sauce
|
|
| 2 | each |
kaffir lime leaves
|
*
|
Directions
Cut pork in half lengthwise and cut into ¼ inch-thick slices.
Set aside.
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.
