Ingredients

  • 450 grams eggplants, Thai round & green
  • 2 tablespoons peanut oil
  • ¼ cup thai red curry paste
  • 680 grams pork tenderloin halved, thinly slice
  • ⅓ cup galangal julienne strips
  • 85 grams chinese long beans cut into 1" pieces
  • 8 baby corn halved
  • 355 milliliters thai chicken stock
  • 1 ½ tablespoons fish sauce
  • 5 kaffir lime leaves
  • 2 chilies, jalapenos thinly sliced
  • ¼ teaspoon salt
  • 1 cup thai basil loosely packed

Directions

1. Trim eggplants and cut into 1" wedges. Heat oil in wok at moderate heat, until warm. Add curry paste and cook, stirring constantly, until very fragrant and a shade darker, 2-3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1-2 minutes. Add eggplant, galangal, beans, baby corn, stock and simmer, stirring, until eggplant is crisp-tender, 3-5 minutes. Add fish sauce, lime leaves, chile, salt and bring to a boil, then remove from heat. Stir in half of basil. Serve topped with remaining basil.
2. Serve with Jasmine sticky rice.

Notes
Serving Ideas:Original serves 8.


Categories
Pork, main course
Keywords
Pork, main course
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