Jungle Curry (Kaeng Paa Moo)

1. 1

   Cut pork in half lengthwise and cut into 1/4 inch-thick slices.

2. 2

   Set aside.

3. 3

   In a large, nonstick skillet or wok, heat oil over medium-high heat.

4. 4

   Add garlic and stir-fry for 2 minutes, or until browned.

5. 5

   Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok.

6. 6

   Add pork and stir-fry for 2 to 3 minutes, or until light brown.

7. 7

   Add stock and bring to a boil.

8. 8

   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.

9. 9

   If using lime leaves, discard them.

10. 10

    Remove from heat and stir in basil.

11. 11

    Serve with sticky rice.

* Per serving · 4 servings · Values may vary.