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Kaeng paa moo (jungle curry)
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| Artist: |
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| Categories: |
Asian, Curries, Ethnic, Ham, Pork, Thai |
| Yield: |
4 |
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Ingredients:
| | Stephen Ceideburg | | 1/2
| lbs | Pork tenderloin, trimmed | | 1
| tsp | Vegetable oil | | 1
| tbsp | Minced garlic (3 cloves) | | 3
| tbsp | Jungle Curry Paste (recipe | | | -follows) | | 2
| cup | Defatted chicken stock | | 1/2
| lbs | Chinese eggplant, coarsely | | | -chopped | | 1/2
| lbs | Long beans, trimmed, cut | | | -into I inch pieces | | 2
| tbsp | Fish sauce | | 1/4
| cup | Thinly sliced fresh krachai | | | -or: | | 2
| tbsp | Loosely packed dried * | | 2
| | Fresh kaffir lime leaves or: | | 4
| | Dried ** | | 1/2
| cup | Chopped fresh basil |
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Procedures:
| 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. | | 2 | The curry paste is hot and full of flavor. | | 3 | Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime zest. | | 4 | Cut pork in half lengthwise and cut into ?inch-thick slices. | | 5 | Set aside. | | 6 | In a large, nonstick skillet or wok, heat oil over medium-high heat. | | 7 | Add garlic and stir-fry for 2 minutes, or until browned. | | 8 | Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. | | 9 | Add pork and stir-fry for 2 to 3 minutes, or until light brown. | | 10 | Add stock and bring to a boil. | | 11 | 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. | | 12 | If using lime leaves, discard them. | | 13 | Remove from heat and stir in basil. | | 14 | Serve with sticky rice. | | 15 | Serves 4 as a main dish or 6 in combination with other dishes. | | 16 | 113 calories for each of 6 servings: 11 g protein, 2 g fat, 12 g carbohydrate; 588 mg sodium; 27 mg cholesterol |
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