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Jungle Curry (Kaeng Paa Moo)

 

43

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 13830% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 742mg 31%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 32g
Vitamin A 0% Vitamin C 4%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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